Authentic kung Pao Shrimp Recipe

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.

Marinate shrimp with 1 tablespoon of cornstarch.

Prepare the Kung Pao sauce by mixing dark soy sauce, light soy sauce, Shaoxing wine, vinegar, hot chili sauce, and brown sugar.

Heat oil in a wok over high heat.

Fry the marinated shrimp until pink and opaque, then remove and set aside.

Stir-fry ginger, garlic, and both types of bell peppers until tender-crisp.

Add the fried shrimp back to the wok along with the dry red chilies, Sichuan peppercorns, scallions, and peanuts.

Pour the prepared Kung Pao sauce over the mixture and stir to coat evenly.

Cook for an additional 2 minutes until the sauce thickens.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens