Ingredients:
2 Tbsp. vegetable oil
12 oz. marinated medium shrimp (see below)
1½ cups diced bell pepper (1/2 cup each red, green, yellow)
3/4 cup diced onion
1 Tbsp. bottled garlic and ginger for stir-fry (or equal parts fresh garlic and ginger)
1 tsp. red pepper flakes
2 tsp. Chinese black bean sauce
1 tsp. toasted sesame oil
Marinate shrimp:
12 oz. medium shrimp, peeled and de-veined
1 Tbsp. cooking rice wine
1/2 tsp. salt
1 Tbsp. cornstarch
1 Tbsp. water
1 tsp. sugar
Procedure:
1. Place shrimp in a re-sealable plastic bag. Stir together other ingredients in a small bowl. Pour mixture over shrimp and seal bag. Refrigerate up to 4 hours or until cooking time.
2. Heat vegetable oil in a large wok (or nonstick skillet) until very hot. Add marinated shrimp and quickly cook over high heat, stirring constantly, until shrimp is just cooked through and turns opaque in color, about 1 to 2 minutes. Remove shrimp with a slotted spoon to serving dish and keep warm.
3. Add bell peppers, onion, garlic and ginger, red pepper flakes, black bean garlic sauce and 1 Tbsp. water to wok. Cook over high heat, stirring frequently, about 2 minutes. Add shrimp back to wok and cook, stirring constantly, 2 minutes longer or until sauce has thickened and is bubbling. Stir in sesame oil just before serving. Serve hot with rice or noodles.
Submitted By: Panda Express
Recipe Author: Executive Chef Kao, Panda Express
Restaurant: Panda Express
Original Photograph By:
Photograph Retouched By: Recipe Spy
Source: http://www.danvilleexpress.com/morguepdf/2007/2007_02_16.dvw.section1.pdf