Why Your Kung Pao Shrimp Never Tastes like Restaurants

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.

Prep the vegetables: core and medium dice the red bell pepper.

Cut the yellow squash in half, then into quarters, carving out the middle to avoid mushiness.

Cut scallions into 2-inch pieces.

Mince approximately 2 inches of ginger.

Prepare the sauce by combining 1 tbsp rice wine, 1 tbsp rice vinegar, 1 tbsp honey, 2 tbsp light soy sauce, 2 tbsp dark soy sauce, 1/3 cup water, and 1 tbsp cornstarch in a bowl and mix well.

Preheat the wok to high heat and add vegetable oil.

Add the yellow squash to the wok and sauté for a couple of minutes.

Add the minced ginger and 6 minced garlic cloves, searing for a couple of minutes without burning them.

Add the diced bell pepper, 12 green Sichuan peppers, 5 dried chili peppers, and 1/2 tsp red chili flakes, and sear everything for a couple of minutes.

Add 1 lb of peeled deveined shrimp and sear on high heat for about 2 minutes.

Pour the prepared sauce into the wok and stir until it starts to boil and thicken due to the cornstarch.

Season with freshly ground white pepper and add the scallions, stir-frying for a couple of seconds.

Add 2 tbsp of peanuts, shut off the heat, and mix everything together.

Serve the Kung Pao shrimp over white rice, rice noodles, or fried rice, or eat it as is. Decorate with some peanuts.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens