In the time it takes to have Kung Pao Shrimp delivered, maybe less, you can have dinner on the table, and it’ll be made without MSG and with or without nuts as you wish. If you buy shrimp on sale, as I did, you can feed three or four for about the cost of one Kung Pao Shrimp from a Chinese restaurant — and there’s no tip!
This tastes like it came from a good restaurant. The recipe was on a free card at the supermarket and most of the ingredients are things many people have on hand. The prime exception is oyster sauce but in Chinese cooking, soy sauce can usually stand in for it and it can here. Because the sauce thickens and becomes concentrated, it’s important to use low-sodium broth and soy sauce or it will become inedible.
Diced chicken could be used instead of shrimp, cooking it completely the first time it’s in the pan and just heating it through the second time as the sauce cooks down and thickens. You don’t want it to reduce too much, so your eye should be on the sauce, not the chicken.
This recipe serves four but I cut it in half exactly and it scaled down perfectly for two. I used a 10″ skillet, but for the full one pound of shrimp I’d go to a 12″ or larger so the shrimp doesn’t steam from being crowded. You can get away with less oil if using a non-stick pan. I left the tails on for the photograph but would remove them otherwise before serving.
Kung Pao Shrimp
Adapted from Get Inspired!
2 tsp cornstarch
3 TB oyster sauce or low-sodium soy sauce
2 tsp Asian hot sauce*
1 cup/237 mL low-sodium chicken broth
2 TB vegetable oil, divided
1 pound extra-large shrimp, peeled and deveined
1/2 cup/ 75g dry-roasted peanuts, optional
1 bell pepper, any color, diced
3 cloves garlic, minced or put through a press
1 TB grated fresh ginger
*For added heat, try 1 tsp sesame oil instead ~ ella
In a small bowl or glass measuring cup, whisk together the cornstarch, oyster or soy sauce, hot sauce and chicken broth. Set aside.
Heat 1 tablespoon of oil in a large skillet over medium-high heat until very hot. Add shrimp and peanuts, if using, and cook shrimp 1 minute per side. Transfer all to a plate and set aside.
Add remaining tablespoon of oil to the skillet, add the bell pepper and cook about 3 minutes, till lightly browned. Add the garlic and ginger, stir well and cook until fragrant, about 30 seconds. Stir in reserved broth mixture and bring to a boil. Return shrimp (and nuts, if using) to the skillet and simmer until sauce has thickened and the shrimp are cooked through, about 1 minute.
Serves 4
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