Kung Pao Shrimp Recipe: How to Make It

Ingredients

• 2 teaspoons Shaoxing wine
• 2 teaspoons soy sauce
• 1 teaspoon cornstarch
• 1 teaspoon vegetable or peanut oil
• 1 teaspoon oyster sauce
• 1/2 teaspoon sugar
• Dash pepper
• 1 pound uncooked shrimp (26-30 per pound), peeled and deveined
• SAUCE:
• 2 tablespoons Shaoxing wine
• 2 tablespoons reduced-sodium soy sauce
• 4-1/2 teaspoons sugar
• 4-1/2 teaspoons cider vinegar
• 1 tablespoon oyster sauce
• 1 tablespoon hoisin sauce
• 1 teaspoon sesame oil
• 1/8 teaspoon pepper
• STIR-FRY:
• 2 tablespoons vegetable or peanut oil, divided
• 1/2 cup unsalted peanuts
• 2 to 4 dried Tien Tsin chiles or other dried red chiles, halved
• 3 garlic cloves, minced
• 1 tablespoon minced fresh gingerroot
• 2 small carrots, cut into 1/2-inch pieces (about 1 cup)
• 2 celery ribs, cut into 1/2-inch pieces (about 1 cup)
• 1 medium onion, cut into 1/2-inch pieces (about 1 cup)
• 1 medium sweet red pepper, cut into 1/2-inch pieces (about 1 cup)
• 1 teaspoon cornstarch, optional
• 1 tablespoon water, optional
• Hot cooked rice