Description
A classic Chinese Kung Pao shrimp dish featuring tender shrimp stir-fried with peanuts, vegetables, and dried chilies in a savory, slightly sweet and spicy sauce.
Ingredients
- 1 lb shrimp, peeled and deveined
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp hoisin sauce
- 1 tbsp cornstarch
- 1 tsp sugar
- 2 tbsp vegetable oil
- 3 cloves garlic, minced
- 1 tsp fresh ginger, minced
- 4–6 dried red chilies
- 1/2 cup roasted peanuts
- 1 red bell pepper, diced
- 3 green onions, sliced
- 1/4 cup chicken broth
Instructions
- In a bowl whisk together soy sauce, rice vinegar, hoisin sauce, sugar, cornstarch, and chicken broth to make the sauce.
- Heat vegetable oil in a wok or large skillet over medium-high heat.
- Add dried red chilies, garlic, and ginger, stir-frying briefly until fragrant.
- Add shrimp and cook for about 2–3 minutes until they start to turn pink.
- Stir in diced bell pepper and cook for another minute.
- Pour the prepared sauce into the pan and stir continuously until it thickens and coats the shrimp.
- Add roasted peanuts and green onions and toss well.
- Cook for another 30 seconds and remove from heat.
- Serve hot with steamed rice.
Notes
- Adjust the number of dried chilies depending on your spice preference.
- Do not overcook shrimp as they can become rubbery.
- Cashews can be substituted for peanuts.
- Add zucchini or snap peas for extra vegetables.
- Serve immediately for the best texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese