Kung Pao Shrimp

Name: Kung Pao Shrimp
Total time: 45 min
Ingredients: 1 pound extra-large shrimp (21 to 25 count), peeled and deveined; 1 tablespoon dry sherry or Shaoxing wine; 2 teaspoons soy sauce; 3 medium cloves garlic, pressed through garlic press or minced (about 1 tablespoon); 1/2 inch piece fresh ginger, peeled and minced (about 2 teaspoons); 3 tablespoons peanut oil or vegetable oil; 1/2 cup roasted unsalted peanuts; 6 small whole dried red chiles (each about 1 3/4 to 2 inches long), 3 chiles roughly crumbled, or 1 teaspoon dried red pepper flakes; 3/4 cup low-sodium chicken broth; 2 teaspoons Chinese black vinegar or unseasoned rice vinegar; 2 teaspoons toasted sesame oil; 1 tablespoon oyster sauce; 1 tablespoon hoisin sauce; 1 1/2 teaspoons cornstarch; 1 medium red bell pepper, cut into 1/2-inch dice; 3 medium scallions, sliced thin

www.americastestkitchen.com

Our version of kung pao shrimp uses pantry staples to make a complex, spicy sauce for stir-fried shrimp and peanuts.

Keywords

Main Courses
Chinese
Fish & Seafood
Weeknight

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Ingredients

1 pound extra-large shrimp (21 to 25 count), peeled and deveined
1 tablespoon dry sherry or Shaoxing wine
2 teaspoons soy sauce
3 medium cloves garlic, pressed through garlic press or minced (about 1 tablespoon)
1/2 inch piece fresh ginger, peeled and minced (about 2 teaspoons)
3 tablespoons peanut oil or vegetable oil
1/2 cup roasted unsalted peanuts
6 small whole dried red chiles (each about 1 3/4 to 2 inches long), 3 chiles roughly crumbled, or 1 teaspoon dried red pepper flakes
3/4 cup low-sodium chicken broth
2 teaspoons Chinese black vinegar or unseasoned rice vinegar
2 teaspoons toasted sesame oil
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
1 1/2 teaspoons cornstarch
1 medium red bell pepper, cut into 1/2-inch dice
3 medium scallions, sliced thin