Kung Pao Shrimp!*
For the Sauce:
1 Tbsp light soy sauce
2 tsp dark soy sauce
1 Tbsp sugar
2 tsp rice vinegar
1 Tbsp Shaoxing wine
1 tsp roasted sesame oil
2 tsp cornstarch
1 Tbsp water
For the Stir-Fry:
1 lb. marinated shrimp (see below)
3 Tbsp neutral oil
2 slices (10g) fresh ginger
2 cloves (5g) garlic, smashed
1 small zucchini cut into ½ inch dice
1 medium red bell pepper, cut into ½ inch dice
2 green onions, sliced ½ inch thick
½ cup roasted peanuts
- Mix all sauce ingredients together and set aside.
- Mix slurry ingredients together and set aside.
- Marinate shrimp and set aside while you chop ingredients for stir-fry.
- Make Stir-Fry: Preheat wok or pan on high heat. Add 1 Tbsp of oil and swirl to coat. Immediately add the shrimp and spread into a single layer and cook without moving until lightly browned (about 1 minute). Continue cooking, tossing and stirring until exterior is opaque for the interior is still slightly raw. Transfer to a clean bowl and set aside.
Wipe out wok or pan and reheat over high heat. Add remaining oil and swirl to coat. Immediately add ginger & garlic for about 10 seconds. Immediately add zucchini and peppers and stir-fry until the vegetables are tender crisp, about 1 minute. Add green onions & peanuts and toss to combine.
Return the shrimp to the pan and toss everything to combine. Stir in the sauce by pouring around the edges. Stir in the cornstarch slurry. Cook, tossing, until the sauce thickens and the chicken is cooked through, about 30 seconds longer.
Transfer to a serving platter and serve immediately with steamed rice.
For the shrimp marinade:
1 lb large shrimp, peeled and deveined
½ tsp kosher salt
1 tsp light soy sauce
1 tsp Shaoxing cooking wine
½ tsp sugar
½ tsp cornstarch
Small pinch pepper
½ tsp baking soda
1 tsp neutral oil
Place shrimp in a bowl, add marinade ingredients and stir well to combine. Set aside at room temperature for 15-30 minutes or overnight in the fridge.
*NOTE: feel free to use chicken instead, or a combination of both, as pictured!