Kung Pao Shrimp Recipe 45

KUNG PAO SHRIMP

Steps:

• Combine soy sauce, chicken broth, and sesame oil in a bowl. Dissolve cornstarch in water and mix into the bowl. Add shrimp and stir to coat. Cover and refrigerate for 1 1/2 hours; stir occasionally.
• Mix chicken broth, sugar, vinegar, soy sauce, sesame oil, and cornstarch together to make the sauce. Set aside.
• Heat oil in a large frying pan. Add onion and cook, stirring occasionally, until limp and translucent, about 5 minutes. Add shrimp and stir until pink, about 1 minute. Stir in bamboo shoots, bell peppers, and dried chile; cook for 1 minute. Pour in sauce and peanuts. Cook until sauce boils and thickens slightly, about 5 minutes.

KUNG PAO SHRIMP

Steps:

• In a small dry skillet, toast the dry chiles until they have deepened in color and have begun to release a toasty aroma, 30 seconds to 1 minute. Remove from the skillet and set aside.
• Heat a large saute pan over high heat for about 1 minute. When you see the first wisps of white smoke, swirl in the vegetable oil, cashews, garlic, and toasted chiles. Stir and scrape the pan until the garlic is light brown, about 30 seconds.
• Toss the shrimp into the pan, stirring constantly, until the shrimp just starts to turn pink and everything starts to smell amazing, about 1 more minute. Add the bell pepper and onions, and cook, stirring, until the onion starts to turn translucent, about 1 minute.
• Add the oyster sauce and sambal. Stir the cornstarch into the chicken stock to make a slurry, then add it to the pan. Stir well, scraping the brown bits from the bottom of the pan to deglaze and incorporate them into the sauce. Taste and adjust the seasoning if necessary. When the shrimp have just turned pink and opaque, meaning the shrimp are cooked through, turn off the heat. Sprinkle in the scallions, add the sesame oil and a pinch of white pepper. Stir everything in the pan to coat all the ingredients.
• Serve immediately with steamed rice.

KUNG PAO SHRIMP WITH CASHEWS

Steps:

• In a bowl, mix the orange juice, vinegar, soy sauce, sugar and cornstarch.
• In a wok or large frypan, heat the oil over high heat until smoking.
• Add the chiles and salt; stir-fry until browned, 45 seconds.
• Add the onion, ginger and garlic; stir-fry until fragrant, 15 seconds.
• Add the peppers and cook until crisp-tender, 30 seconds.
• Add the shrimp and stir-fry until nearly cooked through, about 5 minutes.
• Stir the sauce, add to the wok and cook until thickened slightly, 30 seconds.
• Stir in the cashews and sesame oil; serve.

KUNG PAO SHRIMP

Steps:

• Toss shrimp with sherry and soy sauce in medium bowl; marinate until shrimp have absorbed flavors, about 10 minutes. Mix garlic, ginger and 1 tbsp oil in small bowl; set aside. Combine peanuts and chiles in small bowl; set aside. Mix chicken broth, vinegar, sesame oil, oyster-flavored sauce, hoisin sauce and cornstarch in small bowl or measuring cup; set aside.
• Heat 1 tbsp oil in 12 inch skillet over high heat until just beginning to smoke. Add shrimp and cook, stirring about once every 10 seconds, until barely opaque, 30 to 40 seconds; add peanuts and chiles, stir into shrimp and continue cooking until shrimp are almost completely opaque and peanuts have darkened slightly, 30 to 40 seconds longer.
• Transfer shrimp, peanuts and chiles to bowl; set aside. Return skillet to burner and reheat briefly, 15 to 30 seconds. Add remaining 1 Tbsp oil , swirl to coat pan and add red bell pepper; cook, stirring occasionally until slightly softened, about 45 seconds.
• Clear center of pan, add garlic-ginger mixture, mash into pan with spoon or spatula and cook until fragrant, 10 to 15 seconds; stir into peppers until combined. Stir broth mixture to recombine, then add to skillet along with reserved shrimp, peanuts and chiles; cook, stirring and scraping up browned bits on bottom of pan until sauce has thickened to syrupy consistency, about 45 seconds.
• Stir in scallions; transfer to serving plate and serve immediately.