Cooking Lesson #124 Kung Pao Shrimp

    The China Rose Collection

Kung Pao Shrimp

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
 
Ingredients
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
 
Directions

1. Rinse the shrimp in water, pat dry with paper towels and marinate with the ingredients above for at least 30 minutes.
2. Heat up the work with one tablespoon of oil and stir-fry the peanuts for 30 to 45 seconds and remove from the wok using a slotted spoon or kitchen spider. Drain on a paper towel and set aside.
3. Mix all sauce ingredients in a small bowl and set aside.
4. Heat up a wok with one additional tablespoon of oil and stir-fry the marinated shrimp until they are 70% cooked. Remove the shrimp from the wok and set aside.
5. Clean the wok and add in the remaining 2 tablespoons of oil until fully heated. Add in the bell peppers, bamboo shoots, celery, water chestnuts, carrots and chicken broth.
6. Cover and steam on high heat for 1-1/2 minutes
7. Add the ginger and garlic slices and do a quick stir before adding in the dried red chiles.
8. Stir fry the dried red chiles until aromatic and spicy, then add in the shrimp.
9. Do a few quick stirs before adding the cooked peanuts.
10. Add the sauce and stir continuously until the shrimp is nicely coated with the sauce.
11.  Add in the scallions, stir to combine well with the shrimp
12.  Dish out and serve immediately with steamed rice.

ChefSecret:

• Chinese Black Vinegar Substitute: Use Rice Wine Vinegar, Red Wine Vinegar or Apple Cider Vinegar
• Warning: the dried chiles are very hot and spicy; while they spice up the dish, we do not recommend eating them.
• Tips on How to Stir-Fry Kung Pao Shrimp
  • Heat the wok or skillet before stir-frying.
  • Cut the vegetables into uniform pieces so they cook evenly.
    
  • Prepare the Kung Pao Sauce in advance by mixing all the ingredients together.
  • The spatula plays an active role in stir-frying so use it to continuously stir and toss the ingredients in a back and forth, circular, turning and flipping motions.

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