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 or other small dried red chilies)
• 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

Steps

1. 1

   In a large bowl, whisk together the soy sauce, rice wine and cornstarch. Add the shrimp and toss to coat. Set aside.

2. 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. 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. 4

   Return wok to high heat. Add the dried chilies and fresh chili peppers. Cook, stirring often, for 1 minute.

5. 5

   Add the doubanjiang, scallions and garlic. Stir fry for 1 minute.

6. 6

   Add the kung pao sauce and peanuts, and stir. Cook, stirring, for 2 minutes.

7. 7

   Add reserved shrimp and stir fry to warm the shrimp, about 1 minute. Remove from heat.

8. 8

   Garnish and serve. Best served with cooked rice or noodles.