Kung Pao Shrimp


  • 1 lb of large shrimp, peeled and deveined
  • 1 tbs soy sauce
  • 1/4 cup orange juice
  • 2 tbs red wine vinegar
  • 2 tsp cornstarch
  • 1 tbs sugar
  • 1 tbs canola oil
  • 8 small dried chilies
  • 6 scallions, chopped
  • 4 cloves garlic, sliced
  • 2 tbs fresh ginger, peeled and thinly sliced
  • 1 red bell pepper, chopped
  • 1/2 cup peanuts

This is a classic Chinese preparation of Kung Pao Shrimp that is seasoned with chilies, ginger and peppercorns.

  • Combine the soy sauce, orange juice, vinegar, cornstarch and sugar in a bowl. Mix well and set aside.
  • In a wok or a large saute pan over high heat, add the oil chilies, scallions, garlic and ginger.
  • Stir rapidly for 1 minute.
  • Add the bell peppers and cook for 1 minute, then add the shrimp and peanuts and cook until the shrimp turns pink. About 3 minutes.
  • Stir in the sauce and cook until sauce thickens. About 30 seconds.
  • Serve over rice.

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