Ingredients:

  • lb (450g) Large Shrimp, peeled and deveined
  • tsp Light Soy Sauce (or Tamari for GF)
  • tsp Shaoxing Rice Wine (or Dry Sherry)
  • large Egg White
  • tbsp Cornstarch (Cornflour in the UK)
  • tbsp Chinkiang Black Vinegar (or Balsamic Vinegar if unavailable)
  • tbsp Light Soy Sauce
  • tbsp Dark Soy Sauce
  • tbsp Granulated Sugar
  • tsp Sesame Oil (toasted)
  • tsp Cornstarch (for thickening)
  • tbsp Water or Chicken Stock
  • tbsp High Smoke Point Oil (Peanut or Canola)
  • tbsp Sichuan Peppercorns (whole)
  • –12 Dried Red Chilies, cut into 1-inch pieces
  • cloves Garlic, minced
  • inch Ginger, minced
  • /2 cup Roasted Peanuts (unsalted preferred)
  • medium Zucchini or Bell Pepper (optional, cut into 1-inch dice)
  • Scallions (Green Onions), whites and greens separated, sliced thinly

Instructions:

  1. Marinate the Shrimp: Combine shrimp with marinade ingredients (Light Soy Sauce, Rice Wine, Egg White, and 1 tbsp Cornstarch). Mix thoroughly until the shrimp look slick and coated. Set aside for 15 minutes.
  2. Prepare the Sauce: Whisk all Kung Pao Sauce ingredients (Black Vinegar, Light Soy Sauce, Dark Soy Sauce, Sugar, Sesame Oil, 1 tsp Cornstarch, and Water/Stock) together in a small bowl until the cornstarch is dissolved. Set near the stove.
  3. Velvet the Shrimp: Heat 1.5 tbsp of oil in a large wok over medium-high heat until shimmering. Add the shrimp in a single layer and stir-fry quickly until just opaque (about 60-90 seconds). Remove shrimp immediately and set aside.
  4. Temper the Aromatics: Add the remaining 1.5 tbsp oil to the wok, reduce heat to medium. Add Sichuan peppercorns and dried chilies. Stir constantly for 30–60 seconds until fragrant and the oil is reddish. Do not let the chilies burn.
  5. Sauté Ginger and Garlic: Add the minced ginger and garlic (and the white parts of the scallions). Stir-fry for 30 seconds until fragrant.
  6. Add Vegetables (if using): If using zucchini or pepper, toss them in now and stir-fry for 1–2 minutes until slightly tender-crisp.
  7. Combine and Thicken: Return the cooked shrimp to the wok. Give the prepared Kung Pao Sauce a final quick whisk, then pour it all over the contents of the wok.
  8. Finish: Toss continuously until the sauce bubbles, thickens rapidly, and coats the shrimp beautifully (this takes about 30 seconds). Stir in the roasted peanuts and the green parts of the scallions. Serve immediately.