1Mix the shrimp, cornstarch, water, soy sauce and wine in a plastic bag and let marinate for 30 minutes.
2Mix the white parts of the scallions with the garlic, ginger. and red chilies. Set aside.
3Mix the dark soy sauce, light soy sauce, black vinegar, sesame oil, chicken stock, sugar and cornstarch together in a bowl. Set aside.
4Add oil to saucepan. Add the scallion, garlic, ginger and red chilies. Cook until fragrant about a minute. Add the shrimp and the soy sauce mixture. Cook until shrimp in cooked and the sauce has thickened.
5Serve with the green parts of the scallions and peanuts tossed on top.