Kung Pao Shrimp Recipe

🧂 Ingredients

• 1 tablespoon soy sauce
• 1 tablespoon rice wine

  or use dry sherry
• 2 teaspoons cornstarch
• 1 pound shrimp

  peeled and deveined
• 2 tablespoons light soy sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon Chinese black vinegar

  or use balsamic vinegar
• 2 teaspoons hoisin sauce
• 1 teaspoon sesame oil
• 1 teaspoon honey
• 1/2 teaspoon ground Sichuan peppercorns
• 1 teaspoon chili flakes
• 1 tablespoon corn starch

  (mixed with 2 tablespoons water to form a slurry) - optional, for a thicker sauce
• 2 tablespoons vegetable oil

  or use sesame oil
• 10 dried Chinese peppers, whole

  or use chili de arbol - see recipe notes
• 1 fresh red bell pepper

  chopped
• 1-2 jalapeno peppers

  chopped (optional, for a spicier version)
• 2 tablespoons doubanjiang
• 4 scallions

  chopped
• 3 cloves garlic

  minced
• 1/2 cup roasted peanuts
• Extra roasted peanuts, chopped scallions, spicy chili flakes

Instructions

• 1 In a large bowl, whisk together the soy sauce, rice wine and cornstarch. Add the
  shrimp and toss to coat. Set aside.
• 2 In a separate bowl, whisk together the light soy sauce, dark soy sauce, black
  vinegar, hoisin sauce, sesame oil, honey, Sichuan peppercorns, chili flakes, and
  cornstarch slurry (if using). Set aside.
• 3 Heat the vegetable oil to medium-high heat to high heat in a large pan or wok.
  Add the shrimp and stir fry 3-4 minutes, or until just cooked through. Remove
  shrimp to a plate and set aside.
• 4 Return wok to high heat. Add the dried chilies and fresh chili peppers. Cook,
  stirring often, for 1 minute.
• 5 Add the doubanjiang, scallions and garlic. Stir fry for 1 minute.
• 6 Add the kung pao sauce and peanuts, and stir. Cook, stirring, for 2 minutes.
• 7 Add reserved shrimp and stir fry to warm the shrimp, about 1 minute. Remove from
  heat.
• 8 Garnish and serve. Best served with cooked rice or noodles.

Nutrition Info