The China Rose Collection
How you doin’? 你好嗎 (Nǐ hǎo ma). The biggest secret in ordering Chinese food correctly in a restaurant is to get a variety of flavors and textures delivered to your table—mild and flavorful, hot and spicy; crispy-fried and soft and mushy. Kung Pao is a traditional hot and spicy dish that really fulfills the hot and spicy role for the meal.
Kung Pao Shrimp (Gong Bao or Kung Po) is a spicy, stir-fried Chinese dish made with shrimp, vegetables, garlic and ginger, chile peppers and lots of peanuts. The classic dish originated in the Sichuan Province of southwestern China and includes dried red chile peppers. Although the dish is found throughout China, there are regional variations that are typically less spicy than the Sichuan version. The secret is the authentic mouthwatering Kung Pao sauce.
Prep time: 15 minutes
Marinate time: 30 minutes
Cook time: 5 to 7 minutes
Yield: 4 spicy servings
8 oz peeled and deveined shrimp (31/35 ct.)
1/3 cup raw peanuts (wok-fried per instructions below)
4 tablespoons oil, plus more as needed
1/3 cup diced bell peppers (1/2-inch cubes)
1/3 cup diced bamboo shoots (1/2-inch cubes)
1/3 cup diced celery (1/2-inch cuts)
1/3 cup diced water chestnuts (1/2-inch cubes)
1/3 cup diced carrots (1/2-inch cubes; par boiled)
1/3 cup chicken broth
5 slices peeled fresh ginger (1/8-inch thick)
2 cloves garlic, thinly sliced diagonally
6-8 dried red chiles, seeded and cut into halves
Kung Pao Sauce (recipe below)
1 scallion stalk, cut into rings
Steamed Rice (for service)
For the shrimp marinade
1 tablespoon cornstarch
2 teaspoons soy sauce
1 tablespoon Chinese Shaoxing rice wine (or Sherry, if Shaoxing is not available)
1 teaspoon peanut oil
For the sauce
1-1/2 tablespoons low-sodium soy sauce (I prefer Kikkoman)
1 teaspoon dark soy sauce
1 teaspoon granulated sugar
1/4 teaspoon Chinese black vinegar (See ChefSecret for substitute)
1 tablespoon Chinese chili-garlic sauce (more if you like it spicier)
2 tablespoons water
1 teaspoon cornstarch
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