kung pao shrimp
This is so good. I didn't have any peanuts so the pic doesn't show them but normally I put them on.
prep time
5 Min
cook time
5 Min
method
Stove Top
yield
2 serving(s)
Ingredients
- 1/2 pound shrimp peeled and deveined
- 1 teaspoon each corn starch and water
- 2 teaspoons soy sauce and shao xing rice wine
- 3 - dried red chilies rehydrated in boiling water seeds removed and minced
- 1 tablespoon oil
- 5 - scallions chopped with white and green parts separated.
- 1 tablespoon each chopped garlic and ginger
- 1 teaspoon each dark soy sauce, light soy sauce, sesame oil, and cornstarch
- 3 tablespoons each chinese black vinegar and sugar
- 1 tablespoon chicken stock
- 1/2 cup roasted peanuts
How To Make kung pao shrimp
-
Step 1Mix the shrimp, cornstarch, water, soy sauce and wine in a plastic bag and let marinate for 30 minutes.
-
Step 2Mix the white parts of the scallions with the garlic, ginger. and red chilies. Set aside.
-
Step 3Mix the dark soy sauce, light soy sauce, black vinegar, sesame oil, chicken stock, sugar and cornstarch together in a bowl. Set aside.
-
Step 4Add oil to saucepan. Add the scallion, garlic, ginger and red chilies. Cook until fragrant about a minute. Add the shrimp and the soy sauce mixture. Cook until shrimp in cooked and the sauce has thickened.
-
Step 5Serve with the green parts of the scallions and peanuts tossed on top.
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