How to Make Kung Pao Shrimp 宮保蝦

americastestkitchen.com

Christine Brandon

1 pound extra-large shrimp (21 to 25 count), peeled and deveined

1 tablespoon Shaoxing wine or dry sherry

2 teaspoons soy sauce

3 medium cloves garlic, pressed through garlic press or minced (about 1 tablespoon)

½ inch piece fresh ginger, peeled and minced (about 2 teaspoons)

3 tablespoons peanut oil or vegetable oil

½ cup roasted unsalted peanuts

6 small whole dried red chiles (each about 1 ¾ to 2 inches long), 3 chiles roughly crumbled, or 1 teaspoon dried red pepper flakes

¾ cup low-sodium chicken broth

2 teaspoons Chinese black vinegar

2 teaspoons toasted sesame oil

1 tablespoon oyster sauce

1 tablespoon hoisin sauce

1 ½ teaspoons cornstarch

1 medium red bell pepper, cut into ½-inch dice

3 medium scallions, sliced thin

subheading: BEFORE YOU BEGIN:

You can substitute unseasoned rice vinegar for the Chinkiang (or Zhenjiang) black vinegar (available in stores that stock Chinese ingredients), but we prefer the latter for its fruity, salty complexity. If you prefer roasted unsalted cashews to peanuts, substitute an equal amount. Do not eat the whole chiles in the finished dish.

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