Pat the raw shrimp dry with paper towels. In a medium bowl, combine the shrimp with Shaoxing wine, cornstarch, salt, and white pepper. Toss to coat evenly. Let marinate for at least 15 minutes while you prepare other ingredients.

In a small bowl, whisk together the soy sauce, black vinegar, honey, toasted sesame oil, cornstarch, chicken broth, and red pepper flakes (if using). Set aside.

Dice red and green bell peppers. Mince ginger and garlic. Remove stems from dried red chilies. Separate white and green parts of green onions.

Heat 1 tablespoon of vegetable oil in a wok or large non-stick skillet over high heat until shimmering. Add the marinated shrimp in a single layer and cook for 1-2 minutes per side, until pink and just cooked through. Do not overcrowd the pan; cook in batches if necessary. Remove shrimp from the wok and set aside.

Add the remaining 1 tablespoon of vegetable oil to the wok. Add dried red chilies and stir-fry for 15-30 seconds until fragrant (be careful not to burn them). Immediately add minced ginger, garlic, and the white parts of the green onions. Stir-fry for another 30 seconds until fragrant.

Add the diced red and green bell peppers. Stir-fry for 2-3 minutes until they are slightly tender-crisp.

Give the prepared Kung Pao sauce a quick whisk again to ensure the cornstarch is dissolved. Pour the sauce into the wok, stirring constantly, and cook until the sauce thickens and becomes glossy, about 1-2 minutes.

Return the cooked shrimp to the wok. Add the roasted peanuts and the green parts of the green onions. Toss everything together to coat the shrimp and vegetables evenly with the sauce. Cook for just 1 minute more to heat through.

Serve immediately over steamed jasmine rice or noodles.