Kung Pao Shrimp Recipe
Kung Pao Shrimp is a classic Chinese dish that features succulent shrimp stir-fried with vegetables and tossed in a flavorful, spicy sauce.
- 8 medium-sized shrimp, peeled and deveined
- 1/2 cup diced bell peppers (any color)
- 1/4 cup diced onion
- 1/4 cup chopped roasted peanuts
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1/2 teaspoon grated ginger
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon hoisin sauce
- 1 teaspoon sugar
- 1/2 teaspoon cornstarch mixed with 1 tablespoon water
- 1/4 teaspoon red pepper flakes (adjust to taste)
- Fresh cilantro for garnish
- In a small bowl, whisk together soy sauce, rice vinegar, hoisin sauce, and sugar. Set aside.
- Heat vegetable oil in a wok or large skillet over medium-high heat.
- Add minced garlic and grated ginger to the hot oil and stir-fry for about 30 seconds until fragrant.
- Add the shrimp to the wok and cook for 2-3 minutes until they turn pink and opaque. Remove the shrimp from the wok and set aside.
- In the same wok, add diced bell peppers and onions. Stir-fry for 2-3 minutes until they start to soften.
- Return the cooked shrimp to the wok with the vegetables.
- Pour the prepared sauce over the shrimp and vegetables. Stir well to coat everything evenly.
- Add the cornstarch-water mixture to the wok and stir-fry for an additional 1-2 minutes until the sauce thickens.
- Sprinkle red pepper flakes and chopped roasted peanuts into the wok. Toss everything together.
- Remove from heat and garnish with fresh cilantro.
- Serve the Kung Pao Shrimp hot with steamed rice or noodles.
Shrimp: Use fresh or frozen shrimp for this recipe. If using frozen shrimp, make sure to thaw them properly before cooking. You can also substitute shrimp with chicken or tofu for a different variation.
Spice Level: Adjust the amount of red pepper flakes or omit them entirely if you prefer a milder taste. Feel free to customize the spice level to suit your taste preferences.
Vegetables: While bell peppers and onions are commonly used in Kung Pao Shrimp, you can add other vegetables like broccoli, snap peas, or carrots for added texture and flavor.
Peanuts: Roasted peanuts add crunch and nuttiness to the dish. You can also use cashews or almonds as a substitution.
Sauce: The combination of soy sauce, hoisin sauce, rice vinegar, and sugar creates a balanced and savory-sweet flavor. Adjust the seasoning according to your taste.