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1
Wearing rubber gloves, cut chili crosswise into thin slices and in a small saucepan stir together with vinegar and sugar.
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2
Bring mixture to a boil and simmer 30 seconds.
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3
Remove chili vinegar from heat.
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4
Remove and discard tough outer layer of lemongrass if necessary and finely chop enough to measure 1 teaspoon.
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5
In a small bowl stir together lemongrass, garlic, and gingerroot.
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6
Peel shrimp and devein if desired.
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7
Pat shrimp dry with paper towels and season with salt and pepper.
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8
Add shrimp to lemongrass mixture, stirring to coat well, and marinate at room temperature 15 minutes.
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9
While shrimp are marinating, diagonally cut carrots into 1/8-inch-thick slices.
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10
Halve zucchini lengthwise and diagonally cut halves into 1/8-inch-thick slices.
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11
Halve cucumber lengthwise and seed.
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12
Diagonally cut cucumber halves into thin slices.
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13
Diagonally cut scallions into thin slices.
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14
Chop coriander and coarsely chop peanuts.
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15
Heat a wok or large heavy skillet over high heat until a bead of water dropped on cooking surface evaporates immediately.
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16
Add 1 tablespoon oil, swirling wok or skillet to coat evenly, and heat until hot but not smoking.
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17
Add carrots and stir-fry until barely crisp-tender, about 3 minutes.
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18
Add zucchini and stir-fry until crisp-tender, about 2 minutes.
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19
Transfer vegetables to a large bowl.
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20
Add 1 tablespoon oil to wok or skillet and heat until just smoking.
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21
Stir-fry half of shrimp until just cooked through, about 3 minutes, and transfer to bowl of vegetables.
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22
Add remaining tablespoon oil and stir-fry remaining shrimp in same manner.
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23
Return shrimp-vegetable mixture to wok or skillet and stir-fry until combined and heated through.
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24
Add chili vinegar, cucumber, scallions, coriander, peanuts, and salt and pepper to taste and stir to combine.
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25
Serve stir-fry over rice in bowls, garnished with mint, coriander, and lime wedges.
