Kung Pao Shrimp
Kung Pao is a classic dish from the Sichuan province of China, known for its use of hot chilies in its cuisine. Chicken, beef or pork can also be used in place of the shrimp in this recipe and the amount of heat can be adjusted by the quantity of sambal oelek (hot chili paste) used. The marriage of the chilies heat, the sweetness of the sauce and the crunch of the peanuts make this a favorite dish.
Organization and advance preparation is the key to preparing Chinese food in a wok. Get all of your chopping, dicing, slicing and mincing done prior to any stove work. Traditionally, sauces are made in the wok as the last stage in the cooking process. I find it much easier to make the sauce in advance and add it to the finished product at the last moment. The cooking process goes so quickly in a wok and there is little opportunity to consult the recipe once you begin. To ensure the best results, I recommend arranging the ingredients next to the cooking area in the order they will be used. Read the recipe thoroughly and feel comfortable about the various steps involved during the cooking process prior to heating your wok.
To learn more about maintaining a wok, check out my post on Sweet and Sour Pork.
TOOL TIP:
This wok is made from hammered carbon steel and is an invaluable tool if you enjoy making Asian foods at home. The thin carbon steel allows the pan to heat up quickly and to a very hot temperature, which is what you want for properly stir-fried dishes. It also means that this pan will need some maintenance, which I describe below. This wok is made for gas ranges with a rounded bottom, if you have electric or induction burner, search for a flat bottom wok that is intended for that specific use.
To hold the wok in place over the burner, I recommend that you also purchase an inexpensive “wok ring”.
Kung Pao Shrimp
Course: EntreesCuisine: ChineseDifficulty: Medium4
servings30
minutes10
minutesIngredients
1 1/2 pounds large shrimp, peeled and de-veined (16-20 count)
7 Tablespoons peanut or canola oil
- Marinade
1 teaspoon minced fresh ginger
1 teaspoon minced garlic
2 Tablespoons cornstarch
1 Tablespoon granulated sugar
1/4 teaspoon black pepper
1/2 teaspoon Kosher salt
- Sauce
1 cup chicken stock
1 Tablespoon sambal oelek (hot chili paste)
1 Tablespoon hoisin sauce
1 Tablespoon sesame oil
1/4 cup soy sauce
1 teaspoon minced fresh ginger
1/2 teaspoon garlic
2 teaspoons granulated sugar
2 teaspoons cornstarch
4 teaspoons dry sherry
- The Rest
1 cup diced yellow onions, 1 inch pieces
2 cups quartered button mushrooms
1 cup shiitake mushroom caps, halve small ones and quarter large ones
1 cup diced red bell pepper, 1 inch pieces
1 cup baby corn, halve lengthwise
1 cup sliced water chestnuts
1/2 cup unsalted-roasted peanuts, toasted
2 Tablespoons green onions, green parts only, slice finely on a bias
Directions
- Remove all of the shells and tail fins from the shrimp and combine in a bowl with all of the marinade ingredients. Mix together well and set in the refrigerator, covered, for 1 hour.
- Sauce
- Combine all of the ingredients (except for the cornstarch and sherry) in a small saucepan. Set the pan over medium heat and bring to a boil. In a very small bowl, mix together the cornstarch and sherry until it is smooth.
- When the sauce comes to a boil, whisk in the cornstarch mixture (slurry) and reduce the heat to low.
- Simmer on low heat, stirring occasionally for 4 minutes. Remove from the heat, cover and reserve.
- Cook Shrimp
- Just before service, heat a wok over high heat. Place 2 Tablespoons of peanut or canola oil in the wok and add half of the marinated shrimp. Cook the shrimp, stirring every 15 seconds, for about 3-minutes. Remove the shrimp to a dish and repeat with 2 Tablespoons of oil and the remaining shrimp. Cook the same way and remove the shrimp to the plate with the other shrimp.
- The Rest
- Place 3 Tablespoons of oil in the wok and add the onions. Cook the onions for 1 minute and add the mushrooms. Cook for 2 minutes and add the bell peppers, baby corn and water chestnuts.
- Cook for 1 minute and add the half of the peanuts, the shrimp and the sauce. Heat through and serve with steamed rice. Sprinkle with the remaining peanuts and green onions.
