In this Kung Pao Shrimp recipe, I’ve omitted the Sichuan peppercorns for pantry friendly Asian red chili paste. Kung Pao Shrimp is known for its bold flavors, in particularly the use of garlic, chili peppers and Sichuan peppercorns. ginger: you can substitute the freshly grated ginger for 1 /2 teaspoon ginger powder.garlic: you can use more or less depending on your garlic love.sesame oil: adds a toasted nuttiness that its sublime.It is made with chilies (and no other additives like garlic), so you get pure chili flavor. red chili paste: I use Sambal Oelek Chili Paste.You can use more if you like your Kung Pao Shrimp more sweet vs savory. brown sugar: adds a depth of sweetness needed to balance the soy sauce.I use hoisin all the time in my recipes so if you are interested in making my Mongolian Beef, Sesame Chicken, etc., then I promise it will not go to waste! Please use only quality brands such as Kikkoman or Lee Kum Kee hoisin because they taste far superior. hoisin sauce: tastes like a rich, savory, sweet and tangy Asian BBQ Sauce.It adds a tangy acidity to balance the flavor profile. rice vinegar: use unseasoned rice wine vinegar.The best substitute for rice wine is pale dry sherry. I use “Kikkoman Aji-Mirin: Sweet Cooking Rice Seasoning” which is commonly found in the Asian section of most grocery stores or you can Amazon it. Rice wine adds a sweetness and depth of flavor. Japanese sweet rice wine/mirin:Rice wine is NOT rice vinegar- DO NOT switch them out.low sodium soy sauce: make sure you use low sodium soy sauce so your Kung Pao Shrimp isn’t too salty.So now, all you need is some Costco freezer shrimp and you can make this Kung Pao Shrimp any time you get a succulent, spicy shrimp craving! If not, all the ingredients can be found in the Asian section of your grocery store, namely hoisin sauce and sweet rice wine. I’ve come up with a dynamite, fiery Kung Pao Sauce that you should already have all the ingredients for if you make Asian food (or my Asian/Island recipes) somewhat often. If you like it spicier, you can add more chili garlic sauce to make it YOUR perfect Kung Pao Sauce. The resulting Kung Pao Sauce is earthy, sweet, savory and spicy. It’s infused by aromatic garlic, ginger and onions and made spicy by either red peppers, red chili paste or red pepper flakes. The base of Kung Pao Sauce is made with soy sauce, Japanese rice wine, rice vinegar and sugar. Kung Pao Shrimp is traditionally served with rice but you can serve it with chow mein, zoodles, cauliflower rice, etc. Kung Pao Shrimp is a shrimp stir fry distinguished by its sweet and savory, spicy garlic sauce and crunchy peanuts. It is popular today at American-Chinese restaurants. Kung Pao originated with chicken in the Sichuan province in southwestern China. This homemade Kung Pao Shrimp recipe is SO easy to make from scratch and seriously takes less time to stir fry than driving to pick it up – and it tastes 1000X better! What is Kung Pao shrimp? But out of all of these takout fakeout versions, this Kung Pao Shrimp is by far the fastest and easiest – are you in love already?! Transfer to serving plate and serve immediately with steamed white rice.It’s takeout fakeout time! I love creating my own Asian dishes at home from Beef and Broccoli, Sweet and Sour Chicken, General Tso’s Chicken and more. Stir in scallion greens and ground Sichuan pepper. Cook, stirring and tossing constantly until chicken is coated in glossy layer of sauce. Toss entire contents of wok together and add sauce. Add garlic/ginger mixture and cook, stirring mixture constantly until aromatic, about 15 seconds. Add peanuts, reserved chiles, reserved chicken, and remaining oil to wok and push to side to make space in the center of the wok. Wipe out wok with paper towel, add another 1/4 of the oil, and cook leeks until charred in spots but still slightly crisp, about 1 minute. Wipe out wok with paper towel, add another 1/4 of oil, and repeat with remaining chicken. Cook without moving for 1 minute, then cook, stirring and tossing constantly until barely cooked through, about 1 minute longer. Add 1/4 of oil and immediately add half of marinated chicken.
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