Ingredients

• 1 Tablespoon grapeseed or peanut oil
• 1/2 large yellow onion, cut into 1/2-inch pieces
• 1 red bell pepper, seeded and cut into 1-inch pieces
• 1 green bell pepper, seeded and cut into 1-inch pieces 
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• 1 1/2 pounds 21-25 count shrimp, peeled and deveined with tails on 
• 3-5 dried red Thai chilies
• 3/4 cup roasted, unsalted cashews or peanuts
• 4 teaspoons cornstarch
• 1/4 cup cold water
• 1/4 cup soy sauce
• 2 Tablespoons hoisin sauce
• 4 teaspoons sesame oil
• 1 Tablespoon sugar
• 1/4 cup green onion, thinly sliced

Instructions

Heat the wok over high heat for 1 minute on Wolf Burner and add the oil. Reduce heat to medium-high, add the onion, and cook for 2 to 3 minutes or until just softened and starting to brown. 

Stir in the bell peppers and cook for 2 to 3 minutes or until tender. Stir in the garlic and ginger; cook for 30 seconds. 

Add the shrimp to the wok and cook for 2 to 3 minutes, or until shrimp are pink and opaque. Add the chilies and nuts to the wok and stir well.

While the shrimp and vegetables are cooking, whisk cornstarch and water together to make a slurry. Combine slurry with soy sauce, hoisin sauce, sesame oil, and sugar and place in small glass measuring cup.

Add the sauce to the shrimp mixture and bring to a boil; cook for 30 seconds to 1 minute, or until sauce is just thickened. 

Garnish with green onion and serve immediately.