- 3/4 cup low-sodium chicken broth
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 2 teaspoons Chinese black vinegar or plain rice vinegar
- 2 teaspoons toasted sesame oil
- 1 1/2 teaspoons cornstarch
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon dry sherry or Chinese rice cooking wine
- 2 teaspoons soy sauce
- 3 garlic cloves, minced
- 2 teaspoons grated fresh ginger
- 3 tablespoons vegetable oil
- 1/2 cup dry-roasted peanuts
- 1 1/2 teaspoons dried red pepper flakes
- 1 red bell pepper, stemmed, seeded, and cut into 1/2-inch pieces
- 3 green onions, sliced thin
For the sauce:
Whisk all ingredients together in large liquid measuring cup or small bowl. Set aside.
For the shrimp:
Toss shrimp with sherry and soy sauce and let marinate at room temperature for 10 minutes. Meanwhile, mix garlic, ginger, and 1 tablespoon vegetable oil in a small bowl. Combine peanuts and red pepper flakes in a second small bowl and set aside.
Heat 1 tablespoon vegetable oil in a 12-inch skillet over high heat until just smoking. Add shrimp and cook, stirring about every 10 seconds, until barely opaque, 30-40 seconds. Add peanuts and pepper flakes and cook until shrimp are almost completely opaque and peanuts have darkened slightly, 30-40 seconds longer. Transfer mixture to a clean bowl and set aside.
Add remaining 1 tablespoons vegetable oil to skillet and return to high heat until just smoking. Add bell pepper and cook, stirring, until slightly softened, about 45 seconds. Clear center of skillet and add garlic mixture, cooking until fragrant, about 15 seconds. Stir garlic mixture into peppers to combine.
Whisk sauce to recombine then add to skillet along with reserved shrimp, peanuts, and pepper flakes. Cook, stirring and scraping up any browned bits, until sauce has thickened to syrupy consistency, about 45 seconds. Add green onions and serve immediately with rice, noodles, or quinoa.