How to make Kung Pao Shrimp, Chinese Inspired dish

shrimp

🥗Healthier: tofu

💰Cheaper: chicken

Tofu is lower in calories and suitable for vegetarians.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: cashews

Sunflower seeds are nut-free and lower in calories.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free while liquid aminos is a lower-sodium option.

rice vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers a similar tangy flavor.

Place the cleaned, peeled, and deveined shrimp in a bowl.

Season the shrimp with 1 tablespoon of soy sauce, 0.5 teaspoon of sesame oil, 1 tablespoon of hoisin sauce, black pepper to taste, and a pinch of salt.

Toss everything together to coat the shrimp and marinate for at least 15 minutes.

In a small bowl, combine 2 tablespoons of water, 2 tablespoons of soy sauce, 1.5 tablespoons of rice wine or cherry, 1 tablespoon of sugar, and 1.5 tablespoons of corn starch. Stir until well combined, then add 0.5 teaspoon of sesame oil and stir again. Set aside.

In a wok on high heat, add 0.5 tablespoon of vegetable oil and wait until it's hot.

Add the marinated shrimp to the wok and cook for about 2 minutes on each side until they turn pink. Remove the shrimp from the wok and set aside.

In the same wok, add a little sesame oil and the onion. Cook for about 1 minute to soften the onion.

Add minced ginger and minced garlic to the wok and stir-fry for about 30 seconds until fragrant.

Add the bell peppers (green, red, and yellow) cut to the same size as the onion. Stir-fry for about 2-3 minutes, depending on your preferred texture.

Add the soy sauce mixture and 2 tablespoons of hoisin sauce to the wok. Stir until well combined and continue to stir-fry for about 30 seconds.

Add dried chilies and roasted peanuts to the wok and stir-fry for another 30 seconds to release flavors.

Return the shrimp to the wok and stir until everything is well combined. Adjust seasoning with salt and pepper if needed.

Continue to cook for another 2 minutes until the sauce thickens and all ingredients are heated through.

Serve the dish with white rice and sprinkle with chopped green onions.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens