Kung Pao Shrimp is a Szechuan shrimp stir fry with a sweet, salty and spicy sauce. The red and green peppers give it a pop of color on the plate.
Kung Pao dishes are named after the Sichuan province governor Ding Baozhen, whose title was Gongbao. Kung Pao Shrimp is a quick and easy dish for a Friday night when you want Chinese for dinner. In this recipe, I use Shaoxing wine which is a Chinese wine, fermented from rice. You can purchase Shaoxing wine from the oriental grocery near you, or you can try searching on amazon. If you cannot find or prefer not to use alcohol in your food you can exclude it from the dish.
- Kung Pao Sauce
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon distilled white vinegar
- 1 tablespoon honey
- 1 teaspoon hoisin sauce
- 1 teaspoon cornstarch
- ¼ teaspoon chili paste
- ½ chopped peanuts
- 1 teaspoon sesame oil
- 2 teaspoons fresh garlic
- 2 teaspoons fresh ginger
- Water chestnuts
- red bell pepper
- green bell pepper
- ¼ pound Peeled & Deveined Shrimp
- 1 teaspoon soy sauce
- ½ teaspoon sesame oil
- 1 teaspoon Shaoxing wine (Chinese rice wine)
Serve with Rice
- Prep the ingredients: In a pot of water, cook the rice per the directions on the bag. In a bowl, mix the 2 tablespoons of soy sauce, 1 tablespoon of Shaoxing wine, honey, hoisin sauce, white vinegar, cornstarch, and chili paste to create the Kung Pao sauce. Wash and chop the red and green bell pepper. Coat the shrimp with the last three ingredients (1 teaspoon of soy sauce, ½ teaspoon of sesame oil, and 1 teaspoon of Shaoxing wine) and set aside.
- Cook the Kung Pao Shrimp: In a wok, heat 1 teaspoon sesame oil with peanuts for 5 minutes, stirring frequently. The peanuts should begin to brown on the outside. Add the garlic, ginger, water chestnuts, red and green bell pepper to the wok and cook for 5 minutes. Next, add the shrimp and cook for another 4 minutes.
- Garnish and Serve: Serve the Kung Pao Shrimp on top of rice and garnish with scallions.
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