kung pao shrimp
This is so good. I didn't have any peanuts so the pic doesn't show them but normally I put them on.
yield
2 serving(s)
prep time
5 Min
cook time
5 Min
method
Stove Top
Ingredients For kung pao shrimp
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1/2 lbshrimp peeled and deveined
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1 tspeach corn starch and water
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2 tspsoy sauce and shao xing rice wine
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3dried red chilies rehydrated in boiling water seeds removed and minced
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1 Tbspoil
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5scallions chopped with white and green parts separated.
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1 Tbspeach chopped garlic and ginger
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1 tspeach dark soy sauce, light soy sauce, sesame oil, and cornstarch
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3 Tbspeach chinese black vinegar and sugar
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1 Tbspchicken stock
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1/2 croasted peanuts
How To Make kung pao shrimp
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1Mix the shrimp, cornstarch, water, soy sauce and wine in a plastic bag and let marinate for 30 minutes.
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2Mix the white parts of the scallions with the garlic, ginger. and red chilies. Set aside.
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3Mix the dark soy sauce, light soy sauce, black vinegar, sesame oil, chicken stock, sugar and cornstarch together in a bowl. Set aside.
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4Add oil to saucepan. Add the scallion, garlic, ginger and red chilies. Cook until fragrant about a minute. Add the shrimp and the soy sauce mixture. Cook until shrimp in cooked and the sauce has thickened.
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5Serve with the green parts of the scallions and peanuts tossed on top.
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