Kung Pao Shrimp
This simple dish makes an excellent appetizer as well as a main course. Like Kung Pao Chicken, it can be made with peanuts instead of cashews.
Serves: 4Hands-on: 15 minutesTotal: 15 minutesDifficulty: Easy
- 1⁄2 cup chicken broth
- 2 tablespoons Chinese rice wine
- 2 teaspoons soy sauce
- 3 tablespoons vegetable oil, divided
- 1 medium red bell pepper, seeded and chopped
- 1 pound large shrimp, peeled and deveined
- 2 slices ginger, peeled and minced
- 1⁄4 teaspoon chili paste
- 3⁄4 cup unsalted cashews
- 2 scallions, chopped
- In a large bowl combine chicken broth, rice wine, and soy sauce. Set aside.
- Heat 1 tablespoon oil in a large wok or skillet over medium high heat. When oil is hot, add bell pepper. Stir-fry 3 minutes, then remove from pan. Add 1 tablespoon oil to wok and stir-fry shrimp very briefly, just until they change color (about 1 to 2 minutes). Remove and set aside.
- Add remaining tablespoon oil to the wok. When oil is hot, add ginger and chili paste. Stir-fry 30 seconds until aromatic. Add cashews. Stir-fry for about 1 minute until they turn golden but are not burnt.
- Push cashews up to the sides of the wok. Add the sauce to the middle of the wok and bring to a boil. Add the bell pepper and shrimp back into the wok. Mix everything together. Top with scallions and serve hot.