Kung Pao Shrimp - Kung Pao Shrimp Recipe

                                             Kung Pao Shrimp - Kung Pao Shrimp Recipe

Kung Pao Shrimp - Kung Pao Shrimp Recipe Ingredients

1⁄4 cup dry sherry

1 tablespoon soy sauce

1 tablespoon hoi sin sauce

2 teaspoons rice wine vinegar

3 tablespoons peanut oil

1 pound medium shrimp (35 to 40
per pound), peeled and deveined

16 dried red Asian chiles

1 tablespoon minced ginger

3 garlic cloves, minced

1⁄4 teaspoon Szechwan peppercorns, crushed

2 scallions, cut into 1-inch pieces

1 green bell pepper, cored, seeded, and cut into 1⁄4-inch strips

1 cup unsalted peanuts

2 teaspoons cornstarch, dissolved in 1 tablespoon water

2 teaspoons toasted sesame oil

Kung Pao Shrimp - Kung Pao Shrimp Recipe Cooking Process

1.In a small bowl, whisk together the sherry, soy sauce, hoi sin sauce, and vinegar. Set aside.

2.Set a large wok or skillet over medium-high heat until it is hot but not smoking. Add the oil and swirl it around the wok. Add the shrimp and stir and toss until pink and firm, about 3 minutes.

3.Add the chiles, ginger, garlic, Szechwan peppercorns, scallions, green pepper, and peanuts. Stir and toss for 1 minute. Turn the heat to high and add the sherry mixture. Cook, stirring constantly, until the sauce comes to a boil. Add the cornstarch mixture and stir and toss until the mixture thickens, almost instantly. Remove the pan from the heat.Kung Pao Shrimp - Kung Pao Shrimp Recipe