Dad & Son Make Kung Pao Shrimp 宮保蝦 | Hunger Pangs

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.

Prepare bowl number 1: Combine 1 pound of peeled and deveined shrimp, 1 tablespoon of shaoxing wine, and 2 teaspoons of soy sauce. Marinate for 10 minutes.

Prepare bowl number 2: Mix 1 tablespoon of minced garlic, 2 teaspoons of fresh minced ginger, and 1 tablespoon of vegetable oil in a bowl.

Prepare bowl number 3: Dice 1 red bell pepper into half inch pieces and add to the bowl.

Prepare bowl number 4: Cut 2 scallions on a bias for aesthetic appeal and add to the bowl.

Prepare bowl number 5: Crumble dried red chili peppers and add to the bowl along with 1/2 cup of dry roasted unsalted peanuts.

Prepare the sauce in a measuring cup: Combine 3/4 cup of chicken broth, 2 teaspoons of Chinese black vinegar, 2 teaspoons of toasted sesame oil, 1 tablespoon of oyster sauce, 1 tablespoon of hoisin sauce, and 1 1/2 teaspoons of corn starch. Whisk until combined.

Heat a wok over high heat and add 1 tablespoon of vegetable oil until it starts to smoke. Add the marinated shrimp and cook for about 30 seconds until they start to turn pink but are not fully opaque.

Add the peanuts and crumbled dried chili peppers to the wok with the shrimp and cook for another 30 seconds.

Add another tablespoon of vegetable oil to the wok and then add the diced red bell peppers. Cook for about 45 seconds until they start to soften.

Make a hole in the middle of the wok and add the garlic and ginger. Let sit for about 20 seconds until aromatic, then combine everything together.

Pour the prepared sauce into the wok and stir. Add the shrimp, peanuts, and chili back into the wok and cook for an additional 10-15 seconds until everything is coated in the sauce and thickened.

Finish with some of the scallions, reserving some for garnish. Plate the dish and garnish with the remaining scallions.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens