Kung Pao Shrimp

Hot, sour, sweet, savory and packs a fiery punch!

Ingredients:
12 ounces medium raw shrimp, shelled and deveined
2 teaspoons cornstarch
1/2 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons cooking oil
1/2 onion, cut into 1/2 inch squares
1 small red jalapeno chile, sliced
2 ounces diced bamboo shoots
1/2 cup unsalted dry roasted peanuts

Sauce:
1/2 teaspoon sechuan peppercorn
2 tablespoons rice vinegar
2 tablespoons hoisin sauce
1 tablespoon dark soy sauce
1/2 teaspoon dried red pepper flakes

Directions:
In a bowl, combine the shrimp, cornstarch, salt, and pepper. Stir to coat. Let stand for 15 minutes.
Place the peppercorns in a small frying pan over medium heat. Cook shaking the pan frequently, until the peppercorns darken slightly and smell toasted, 3 to 4 minutes. Process in a spice grinder or blender until coarsely ground.
In a bowl, combine the peppercorns, vinegar, hoisin sauce, soy sauce, and pepper flakes.
Place a wok or wide frying pan over high heat until hot. Add the oil, swirling to coat the sides. Add the shrimp and stir-fry until they turn pink, about 1 1/2 minutes. Add the onion, jalapeno, and bamboo shoots; stir fry for 1 minute. Add the sauce and cook until heated through. Add the peanuts and toss to coat.