Kung Pao Shrimp

Serves:
3 people
Prep Time:
00h 20
Cook Time:
00h 10

Grab the wok or skillet. It’s time for restaurant-style Kung Pao shrimp—crunchy, zesty and magnificently meaty. Brought to you by Joyous Apron.

Credit: This inspiring receipe is brought to you by Joyous Apron

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Ingredients and Method

Ingredients

  • 3/4 pounds shrimp
  • 1/2 cup zucchini, cubed
  • 1/3 cup red bell peppers, sliced
  • 1/3 cup canned water chestnuts
  • 1/3 cup peanuts
  • 10-14 dried red chiles
  • 1/4 cup green onions, chopped
  • 8-12 slices ginger
  • 1 1/2 tablespoons garlic, minced
  • 1 1/2 tablespoons vegetable oil, more if needed
  • FOR THE KUNG PAO SAUCE:
  • 2 tablespoons light soy sauce
  • 2 tablespoons dark soy sauce
  • 3 tablespoons sugar
  • 4 tablespoons rice vinegar
  • 2 tablespoons water
  • 2 tablespoons corn starch
  • 1/2 teaspoons sesame oil

Method

  1. Pat dry defrosted shrimp. Cube zucchinis, mince garlic, cut up red bell peppers. Slice green onions and ginger. Drain water from canned water chesnuts.
  2. Create stir fry sauce by combining all the stir fry sauce ingredients. Mix well and set aside.
  3. Remove seeds from dried red chiles.
  4. Place all the ingredients needed for the stir fry next to wok/skillet as the stir fry process will go fast! When ready, add vegetable oil to wok/skillet and heat up wok/skillet under high heat.
  5. Once wok/skillet is heated up, add shrimp and cook for a minute or so. Shrimp should not be completely cooked before proceeding to the next step.
  6. Add dried red chiles, minced garlic, sliced ginger and stir fry sauce. Cook very briefly, for 30-60 seconds.
  7. Add zucchini and red bell peppers, and cook for another minute or so to soften veggies. Avoid overcooking.
  8. Add water chestnuts, peanuts and green onions. Cook for ~30 seconds or so.
  9. Remove promptly. Serve with white or brown rice. Enjoy!