Kung Pao Shrimp: My Quick & Easy Szechuan Stir-Fry!
Wok This Way! This Kung Pao Shrimp recipe brings the fiery, nutty flavors of Szechuan cuisine to your kitchen. Easy, spicy, and ready in 35! Get the recipe now.
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Cooking tools:
- Wok
- Skillet
- Mixing bowl
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Stove
- Plate
Ingredients
- 1 pound (450g) large shrimp, peeled and deveined
- 1 tablespoon (15ml) soy sauce
- 1 tablespoon (15ml) cornstarch
- 1 teaspoon (5ml) Shaoxing wine (or dry sherry)
- 1/2 teaspoon (2.5ml) sesame oil
- 2 tablespoons (30ml) soy sauce
- 2 tablespoons (30ml) Chinese black vinegar (or balsamic vinegar)
- 1 tablespoon (15ml) sugar
- 1 tablespoon (15ml) Shaoxing wine (or dry sherry)
- 1 teaspoon (5ml) sesame oil
- 1/2 teaspoon (2.5ml) ground white pepper
- 1/4 teaspoon (1.25ml) red pepper flakes
- 2 tablespoons (30ml) vegetable oil
- 1/2 cup (50g) dried red chilies, cut into 1-inch (2.5cm) pieces
- 1 teaspoon (5g) Sichuan peppercorns (optional)
- 4 cloves garlic, minced
- 1 inch (2.5cm) ginger, minced
- 1 cup (100g) roasted peanuts
- 2 green onions (scallions), chopped
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