Kung Pao Shrimp - cooking recipe

Ingredients

2 tbsp peanut oil
28 None jumbo shrimp, peeled and deveined, tails intact
2 cloves garlic, crushed
4 None fresh small red Thai chili peppers, finely chopped
1 tsp Sichuan peppercorns, crushed
1 lb choy sum, trimmed and coarsely chopped
1/4 cup light soy sauce
1/4 cup Chinese cooking wine
1 tsp sugar
1 can (8 oz) water chestnuts, drained and halved
4 None green onions, coarsely chopped
1/2 cup roasted unsalted peanuts

Preparation

Heat half the oil in wok on high heat. Stir-fry shrimp, in batches, until changed in color. Remove from wok.
Heat remaining oil in wok. Stir-fry garlic, chili peppers and peppercorns until fragrant. Add choy sum; stir-fry until wilted. Return shrimp to wok with soy sauce, wine, sugar and water chestnuts; stir-fry 2 mins. Remove from heat; stir in green onions and nuts.