Kung Pao Shrimp
A Sichuan-style stir-fry of shrimp with dried chilies, cashews and a savory chili-garlic sauce.
Ingredients
| 2 tbsp | 30 ml | Chinese chili garlic sauce, more if you like it hot |
| 1/3 cup | 80 ml | oyster sauce |
| 1 tsp | 5 ml | sesame oil |
| 1/4 cup | 60 ml | chicken stock or water |
| 1 tsp | 5 ml | cornstarch dissolved in 1 tsp water |
| 3 tbsp | 45 ml | vegetable or canola oil |
| 3 | cloves garlic, chopped | |
| 4-6 | dried chili de arbol (or similar) | |
| 3 lb | 1.4 kg | medium shrimp (about 21-25), peeled and deveined |
| 1 | red bell pepper, cut like French fries | |
| 1 | medium onion, cut into large dice | |
| 2/3 cup | 160 ml | whole roasted cashew nuts |
| pinch | white pepper | |
| pinch | Szechuan peppercorn powder | |
| 3 | green onions, sliced on the bias |
Instructions
- In a small bowl, combine the chili garlic sauce, oyster sauce, sesame oil, chicken stock and cornstarch slurry and set aside.
- Heat a large sauté pan or wok over high heat for about a minute. When you see the first wisps of white smoke, swirl in the oil, garlic and chilies. Stir and scrape until the garlic is light brown, about 30 seconds.
- Toss the shrimp into the pan and stir constantly until the shrimp just starts to turn pink and everything starts to smell amazing, about 1 more minute.
- Stir in the vegetables and nuts, and cook for about a minute, until the onion starts to turn translucent.
- Add the sauce, Szechuan peppercorn powder, pinch of pepper, and stir everything in the pan together until the sauce coats the shrimp and thickens. Cook for an additional minute or until the shrimp are cooked through.
- Sprinkle in the green onions, give it a good stir, and enjoy.
Pro tip: Szechuan peppercorn or peppercorn powder is easy to find on the Internet. Also known as "prickly ash," it has an amazing flavor that's a cross between white pepper and pine. It also has the fun effect of making your tongue tingly and a little numb. If you can't find it, leave it out; this recipe is still super tasty!