1. Marinade shrimp with 1 tablespoon of MARUKAN rice vinegar, 1/2 tablespoon of soy sauce, and 1 tablespoon of oyster sauce. Mix well and set aside.
2. Prepare the vegetables: chop the celery into 1/2 inch pieces, peel and cut the carrot into 1/2 inch chunks, and cut the onion, red bell pepper, and green bell pepper into medium-sized pieces. Finely mince the garlic and set everything aside.
3. In a small bowl, combine 3 tablespoons of MARUKAN rice vinegar, shaoxing wine, 2 tablespoons of oyster sauce, 1 1/2 tablespoons of soy sauce, chili paste, sugar, chicken bouillon, and cornstarch. Mix well and set aside.
4. In a large wok, heat 1 tablespoon of oil on medium-high heat then add marinated shrimp and cook through, about 4-5 minutes. Remove from the wok.
5. Heat the pan with 1 tablespoon of oil then sauté garlic and onions and dried chili peppers until onions are lightly translucent. Add all of the vegetables and water chestnuts, and sauté for 3 to 4 minutes.
6. Add the shrimp into the wok, along with the sauce. Cook for another 2-3 minutes or until the sauce is boiling. The sauce will immediately thicken. Ensure the vegetables still have a slight bite to them.
7. Add roasted peanuts and toss together. Serve and enjoy!
