We haven’t had shrimp for a while.  This dish used much the same sauce as did the chicken with peppers yesterday, though I did chance the Wrath of Mrs J by adding some heat via dried red peppers and a little sesame chili oil.  The shrimp marinated for a bit in rice wine and black vinegar with corn starch and flour.  I deep fried the battered shrimp for a minute to set the crust and then drained them on a paper towel.  I stir fried the veggies for a little while then added the semi-cooked shrimp and a sauce of rice wine, black vinegar, oyster sauce, soy sauce, chicken stock, sesame chili oil, and corn starch.  I’m really liking this sauce.  The key flavors are found with the rice wine and the black vinegar:  Also in the flavor mix are the usual suspects – garlic, and ginger.  I’m using those giant garlic cloves in these dishes but they don’t add giant garlic flavor, it’s pretty subtle so you can use a lot of it.  There is more of the garlic in the fried rice:I took this opportunity to massage the heat in my dish with some extra chili garlic paste.  There was a scant teaspoon of it in the main shrimp dish as well, any more would have been suicide by angry stare.  I’ve seen Mrs J look birds from the sky so I go light with communal seasonings.