Kung Pao Shrimp

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1 tablespoon Shaoxing (Chinese rice wine), dry sherry, or sake

1 teaspoon cornstarch

1/2 teaspoon salt

1 pound peeled and deveined medium shrimp

1 tablespoon sugar

2 tablespoons water

1 tablespoon Chinese black vinegar or balsamic vinegar

1 tablespoon low-sodium soy sauce

3/4 teaspoon cornstarch

1/2 teaspoon dark sesame oil

Remaining ingredients:

2 tablespoons canola oil

1 1/3 cups thinly sliced green bell pepper strips (about 1 large)

1 tablespoon minced garlic

1 tablespoon minced peeled fresh ginger

3 to 4 small dried hot red chiles, broken in half and seeded

1/4 cup chopped unsalted, dry-roasted peanuts

3 cups hot cooked short-grain rice

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