• 1 lb large shrimp de-veined and peeled, leaving tails attached
• 1 Tbsp peanut or plan cooking oil for stir-frying

For the shrimp marinade:

• 1/2 Tbsp light soy sauce
• 1/2 Tbsp dark soy sauce
• 1/4 tsp finely ground Szechuan Sichuan peppercorns
• 1/2 tsp Shaoxing wine or sherry
• 1 Tbsp corn starch

For the chili oil:

• ¼ cup peanut oil you may also use canola oil
• 2 Tbsp dried red pepper flakes

For the stir-fry:

• 1 Tbsp peanut or plan cooking oil for stir-frying
• 1 Tbsp ginger minced
• 2 cloves of garlic minced
• 2 small shallots thinly sliced
• 1/2 each red yellow and green bell peppers, cut into 1-inch pieces
• 2 cups broccoli florets
• 3 green onions scallions, cut into ½" pieces on the diagonal

For the stir-fry sauce:

• 1 tsp finely ground Szechuan Sichuan peppercorns
• 1/2 Tbsp Shaoxing wine or sherry
• 1 Tbsp low sodium soy sauce
• 1/2 tsp sea or kosher salt
• 1/2 Tbsp honey
• 1 Tbsp sesame oil
• 1/2 Tbsp corn starch