Rice vinegar is a light, mellow and midly tangy vinegar brewed from rice. Do not use brands that are not brewed or that are seasoned with salt and sugar. Cider vinegar can be used as a substitution for rice vinegar.
1Combine ketchup, broth, sherry, vinegar, soy sauce, and sugar in a small bowl. Set aside.Cut onions diagonally into 1/2 inch pieces. Mince garlicHeat the wok over medium high heat until hot. Drizzle oil into the wok and heat 30 seconds. Add garlic and red pepper; stir fry 30 seconds.Add shrimp to the wok; stir fry 3 to 5 minutes or until shrimp turn pink and opaque. Add ketchup mixture and onions. Stir fry about 1 minute or until sauce boils and thickens. Stir in peanuts.Serve over hot cooked Chinese egg noodles. Garnish, if desired with cucumber fan.