Shrimp Kung Pao Recipe

Name: Shrimp Kung Pao Recipe
Ingredients: 1 pound shrimp (peeled and deveined); 1 teaspoon corn starch; 1 teaspoon water; 2 teaspoons soy sauce (gluten free for gluten free); 2 teaspoons Shao Xing rice wine; 1 tablespoon oil; 10 dried red chilies or to taste (cut in half); 1 teaspoon to 1 tablespoon Sichuan peppercorns, toasted; 5 green onions (sliced); 1 tablespoon garlic (chopped); 1 tablespoon ginger (grated); 1 teaspoon dark soy sauce (gluten free for gluten free); 1 teaspoon light soy sauce (gluten free for gluten free); 3 teaspoons Chinese black vinegar; 1 teaspoon sesame oil; 1 tablespoon chicken stock; 2 teaspoons sugar; 1 teaspoon cornstarch; 1 handful roasted peanuts (roughly chopped)

"I had been seeing a lot a great looking Kung Pao recipes (such as here or here ) and I just had to try making it. I liked the fact that the recipes called for sichuan peppercorns which I had recently acquired in Chinatown and I had been interested in using again. Chinese black vinegar is another ingredient that I had been wanting to try using. I was also interested in trying a dish that included whole dried chilies. Given my current obsession with prawns I decided to do a shrimp kung pao. Everything about the kung ..."

INGREDIENTS

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1 pound shrimp (peeled and deveined)

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1 teaspoon corn starch

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1 teaspoon water

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2 teaspoons soy sauce (gluten free for gluten free)

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2 teaspoons Shao Xing rice wine

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1 tablespoon oil

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10 dried red chilies or to taste (cut in half)

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1 teaspoon to 1 tablespoon Sichuan peppercorns, toasted

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5 green onions (sliced)

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1 tablespoon garlic (chopped)

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1 tablespoon ginger (grated)

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1 teaspoon dark soy sauce (gluten free for gluten free)

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1 teaspoon light soy sauce (gluten free for gluten free)

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3 teaspoons Chinese black vinegar

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1 teaspoon sesame oil

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1 tablespoon chicken stock

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2 teaspoons sugar

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1 teaspoon cornstarch

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1 handful roasted peanuts (roughly chopped)

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