4 tablespoon peanut oil
1 1/2 pounds shrimp; peeled and deveined
8 dried red chiles; seeds removed
1/2 cup peanuts
1 teaspoon ginger; minced
1 1/2 tablespoon cornstarch
1 1/2 tablespoon water
1 tablespoon soy sauce
1 red bell pepper; cleaned and cut into 1″ pieces
1 yellow bell pepper; cleaned and cut into 1″ pieces
1 large carrot; cut into 1/8″ slices on the bias
1 cup snow peas cut in half
1 stick celery; sliced in 1/4 inch slices on the bias
2 tablespoon soy sauce
1 tablespoon sherry
1 tablespoon sugar
1 teaspoon cornstarch
1 teaspoon sesame oil
Combine ginger, cornstarch, water and soy sauce. Pour over shrimp and stir to coat. Allow to marinate at least 30 minutes.
Combine Cooking Sauce ingredients and set aside.
Wipe the chiles clean; remove seeds, and cut into 1/2 to 1 inch long pieces. Heat the oil in the wok. Add chiles and cook briefly; then add peanuts.
Add carrots to wok and stir-fry briefly. Add remaining vegetables and stir-fry until they’re tender-crisp. Stir in Cooking Sauce.
Stir in shrimp, and stir-fry until they turn pink. Serve over rice.