Tuesday, May 5, 2015

Kung Pao Shrimp

Hey! Kung Pao - it's not just for chicken any more...

1 1/2 lbs. medium shrimp, shelled & deveined*
6-8 whole dried red chiles
1/2 small red onion, diced
8 cloves garlic, minced
2 small green bell peppers, seeded and diced OR a combination of
1 small green and 1 small orange or yellow bell pepper, seeded and diced

5 tbsp. vegetable oil

*Prep the shrimp to make them "bouncy" before cooking

1 cup water
5 tbsp. black vinegar
3 tbsp. Shaohsing wine
6 tbsp. soy sauce
3 tbsp. sugar
1 tbsp. sesame oil

Cornstarch Slurry:
2 tbsp. water + 2 tbsp. cornstarch

3 scallions, sliced
1/4 cup chopped fresh cilantro

1. Combine all the sauce ingredients together in a bowl or measuring cup. Set aside.

2. Heat 5 tbsp. vegetable oil over medium high heat in a large saute pan or wok. Saute for 15-30 seconds then add the garlic and onion and cook until translucent.

3. Add the bell peppers and saute for 2-3 minutes until just crisp tender.

4. Add the shrimp and saute until they've just barely turned pink (don't overcook).

5. Add the sauce ingredients, bring to a boil. Add the cornstarch slurry and cook until the sauce has thickened (1-2 minutes). Stir in scallions and cilantro.

6. Plate and garnish with extra scallions and cilantro. Serve with steamed white rice.

Green and orange bell peppers, sauce, chopped red onion, cornstarch slurry, dried red peppers, sliced scallions, and chopped cilantro.

Saute the dried red chiles.

Add the onion and garlic.

Add the bell peppers. 

Add the shrimp and saute until they're barely cooked through.

Add the sauce and bring to a boil. 

Add the cornstarch slurry and bring to a boil. Cook briefly until the sauce has thickened. 

Add the scallions and cilantro. 

Plate and garnish with cilantro and scallions. Serve with steamed white rice. 

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