KUNG PAO SHRIMP
Kung Pao Shrimp - easy and delicious Kung Pao shrimp recipe that takes 20 minutes to make. This recipe is so much better and healthier than Chinese takeout.
Ingredients
- 1/3 cup peanuts
- 1 1/2 tbsp minced garlic
- 1/2 cup zucchini cubed
- 1/3 cup canned water chestnuts
- 1/4 cup green onions chopped
- 10-14 dried red chiles
- 8-12 slices ginger or use 1/4 tsp ginger powder
- 3/4 lbs shrimp
- 1/3 cup red bell peppers sliced
- 1 1/2 tbsp vegetable oil or more if needed
Kung Pao Sauce
- 3 tbsp sugar
- 2 tsp dark soy sauce
- 2 tbsp water
- 1/2 tsp sesame oil
- 4 tsp rice vinegar
- 2 tbsp soy sauce/ light soy sauce
- 2 tsp corn starch
Instructions
First, tap the dry thawed shrimp. Cut the zucchini into cubes, mince the garlic, cut the red peppers. Slice the green onions and ginger. Drain the water from the canned water chestnuts.
Then, create a stir fry sauce by combining all the ingredients for the stir fry sauce. Mix well and set aside.
Remove the seeds from the dried red peppers.
Place all the necessary ingredients for the stir fry next to the wok / pan as the stir fry process will go quickly! When you're ready, add vegetable oil to the wok / pan and heat the wok / pan over high heat.
Once the wok / pan is heated, add the shrimp and cook for about a minute. The shrimp should not be fully cooked before proceeding to the next step.
Add the dried red peppers, chopped garlic, sliced ginger and stir fry sauce. Cook very briefly, for 30 to 60 seconds.
Add the zucchini and red peppers and cook for another minute to soften the vegetables. Avoid overcooking.
Add the water chestnuts, peanuts and green onions. Cook for about 30 seconds.
Remove quickly. Serve with white or brown rice.
Happy Cooking Time.
