PEEL and DEVEIN shrimp; CUT in half, crosswise; SET aside in refrigerator under ice.
PREPARE the six vegetables; ADD to medium mixing bowl; STIR together; SET aside*See note.
ADD the eight sauce ingredients to a small mixing bowl; STIR with a wire whisk; SET aside.
ADD the corn starch and cold water to a small bowl; STIR together; SET aside.
ADD one tablespoon of oil to an electric skillet set on medium high, about 375F; when hot, ADD nuts; STIR-FRY until lightly browned, about two minutes; REMOVE; DRAIN on paper towel; SET aside.
ADD another tablespoon of oil to hot skillet; DRAIN excess water from shrimp; ADD to skillet; STIR-FRY until pink., about two or three minutes; REMOVE to bowl; SET aside.
ADD remaining oil to hot skillet; ADD vegetable mixture; STIR-FRY until onions and peppers are tender, about five minutes; REMOVE to bowl; SET aside.
POUR sauce into skillet; RESTIR cornstarch mixture; slowly ADD cornstarch to sauce, STIRRING constantly until thickened; REDUCE heat to medium low.
RETURN nuts, shrimp and vegetable mix to skillet; STIR until heated through.
Serve over hot cooked rice. Start rice cooking about ten minutes before starting stir-fry process.
1. Szechaun peppercorns have a unique taste unlike either black pepper or red pepper--however, ground red pepper may be substituted to give zing to flavor. 2. Other types of nuts, such as pecans, may be substituted. 3. Dried tangerine skin is available in markets; if using fresh, first slice off thin layers of skin with a vegetable peeler, then chop.
Per Serving (excluding unknown items): 388 Calories; 33g Fat (75.4% calories from fat); 10g Protein; 15g Carbohydrate; 3g Dietary Fiber; trace Cholesterol; 850mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 6 Fat; 0 Other Carbohydrates.