SHRIMP PAO ENJOY DAN:

                                        SHRIMP KUNG PAO by CHEF DAN:

Serves 4

SHRIMP:

1 pound shrimp peeled and deveined

1 teaspoon cornstarch

1 tablespoon rice wine vinegar

1/2-teaspoon sea salt

SAUCE:

1 tablespoon sugar

2 tablespoons chicken stock

1 tablespoon Sichuan peppercorns, toasted

1 tablespoon EACH soy sauce, oyster sauce, and sesame oil

1/2-teaspoon yellow chili paste

1 teaspoon cornstarch

REMAINING INGREDIENTS:

2 tablespoon sesame oil

1 red bell pepper, sliced into strips

3 garlic cloves, minced

1 thumb-size fresh ginger, minced

3 dried hot red chilies, broken in half and seeded

Handful dry roasted peanuts

DIRECTIONS: SHRIMP:

1.   Combine first four ingredients in zip lock bag, marinate for up to 4 hours.

2.   Next combine sugar and next 8 ingredients in a bowl.

3.   Add sesame oil to a wok over high-heat when sizzling.

4.   Add bell pepper, garlic, ginger, and chilies.

5.   Stir-fry I minute do not burn chili peppers.

6.   Add shrimp mixture and stir-fry 2 minutes or until shrimp are done.

7.   Stir sauce; add sauce to the wok; stir-fry 2 minutes or until thickens.

8.   Sprinkle with toasted dry peanuts.

9.   Serve over brown rice or rice noodles.

ENJOY DAN:                                                                 BON-APPETITE!!