Kung Pao Shrimp
Cooking food dinner peas pods brocolli peanuts shrimp kung pao.jpg by Fæ · Public domain
Kung Pao Shrimp is a beloved classic in Chinese cuisine, known for its perfect balance of spicy, sweet, and savory flavors. The dish features tender shrimp tossed in a rich, flavorful sauce with crunching peanuts and colorful vegetables, making it a hit for both casual dinners and special gatherings.
Originating from Sichuan Province, Kung Pao dishes traditionally combine bold Sichuan spices with ingredients that create a harmonious taste experience. The name 'Kung Pao' is believed to honor Ding Baozhen, a Qing Dynasty official whose nickname was 'Gong Bao,' and the dish has become popular worldwide for its addictive flavor and satisfying texture.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 2 teaspoons cornstarch, divided
- 3 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 red bell pepper, chopped
- 1/2 cup roasted peanuts
- 1-2 teaspoons chili paste or crushed red pepper flakes (adjust to taste)
- 2 scallions, sliced
- Optional: dried chili peppers for extra heat
Instructions
- 1
In a small bowl, combine soy sauce, hoisin sauce, rice vinegar, sugar, and 1 teaspoon cornstarch. Mix well to create the marinade.
- 2
Add the shrimp to the marinade and toss to coat. Let marinate for 10-15 minutes.
- 3
In a wok or large skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Add the marinated shrimp and cook until pink and just cooked through, about 2-3 minutes. Remove and set aside.
- 4
In the same wok, add the remaining 1 tablespoon of oil. Add garlic, ginger, and dried chili peppers (if using), cooking for about 30 seconds until fragrant.
- 5
Add chopped red bell pepper and stir-fry for 2-3 minutes until slightly tender.
- 6
Return the cooked shrimp to the wok. Add chili paste or red pepper flakes, and the remaining 1 teaspoon of cornstarch mixed with 1 tablespoon water to thicken the sauce. Toss everything together to coat evenly.
- 7
Stir in roasted peanuts and sliced scallions. Cook for another minute to meld flavors.
- 8
Serve hot over steamed rice or noodles, garnished with extra scallions if desired.