Kung Pao Shrimp





Kung Pao Shrimp


Kung Pao Shrimp Is A Chinese Food Restaurant Classic Spicy Garlic Stir Fry That’s Healthy, Easy And Ready In Less Than 15 Minutes!




2 tablespoons oil
1-inch piece ginger, peeled and thinly sliced
1/4 onion, quartered
1 teaspoon Sichuan peppercorn (optional)
10 mini dried red chilies (use half of the quantity if your dried chilies are regular or longer size)
12-15 big shrimp, shelled, peeled and deveined
1/4 cup roasted peanuts
3 stalks scallions, use the white parts only


Kung Pao Sauce:

2 tablespoons soy sauce
2 tablespoons katchup
1/2 teaspoon cornstarch
4 tablespoons water
1/2 teaspoon sesame oil
3 dashes white pepper
1/2 teaspoon Chinese black vinegar, rice vinegar or Apple cider vinegar
1/2 teaspoon sugar



Step 1:   Wash shrimps.  Drain.   Slice garlic, chili, green onion and ginger.   Mix the Kung Pao sauce ingredients and set aside.




Step 2:    Heat up a wok and add the cooking oil until the oil is very hot. Add the ginger and do a few quick stirs. Add the onion, green pepper, and dried red chilies. Stir-fry until you smell the spicy aromas from the dried red chilies. Add in the shrimp and keep stirring.  Mix well and remove from pan and set aside.




Step 3:     Use the same pan.    Add the Kung Pao sauce into the wok, keep stirring until the sauce thickens.   Add the shrimps back in.   Add roasted peanuts and the chopped scallions, do a few quick stirs, dish out and serve hot.