1 pound medium shrimp, peeled and deveined 1 red bell pepper, cut into 1"x1/4" strips 1 green bell pepper, cut into 1"x1/4" strips 1 yellow bell pepper, cut into 1"x1/4" strips
3 Tablespoons peanut oil, divided
Dash of dark sesame oil Salt and freshly ground black pepper 4 garlic cloves, minced 1 shallot, minced 1 Tablespoon fresh ginger, minced 3 serrano chiles, minced
1/4 cup rice wine or dry sherry 1 Tablespoon gf soy sauce 1 Tablespoon dark sesame oil 1 Tablespoon black bean sauce 1 Tablespoon red wine vinegar 1 Tablespoon sugar 2 teaspoons corn starch
Steamed white rice
Preheat oven to 200°F.
In a samll bowl combine rice wine, gf soy sauce, 1 Tablespoon sesame oil, black bean sauce, red wine vinegar, sugar and cornstarch; set aside.
Heat a wok or large skillet over high heat; when hot add 1-1/2 tablespoon peanut oil and roll pan so inside is coated with oil. When a whisp of smoke appears, add bell peppers; stir-fry for 2 minutes. Add a dash of sesame oil and season with salt and pepper.
Place cooked peppers on a platter and keep warm in oven until ready to use.
Add remaining 1-1/2 tablespoons peanut oil and heat until whisps of smoke appear. Add garlic and chilis; stir-fry for 5 seconds. Add shrimp; stir-fry for 2 minutes. Add reserved black bean sauce and continue to cook for 1 minute. Adjust seasonings to taste with salt and freshly ground black pepper.
Place shrimp mixture on top of peppers and serve with steamed rice.
This dish is very easy to prepare. Just make sure that everything is prepped before you start.