Shrimp Kung Pao

Name: Shrimp Kung Pao
Ingredients: 1 pound shrimp (peeled and deveined); 1 teaspoon corn starch; 1 teaspoon water; 2 teaspoons soy sauce; 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; 1 teaspoon light soy sauce; 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)

Shrimp Kung Pao was pinched from <a href="http://www.closetcooking.com/2008/06/shrimp-kung-pao.html" target="_blank">www.closetcooking.com.</a>

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

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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

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1 teaspoon light soy sauce

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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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