Kung Pao Shrimp

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 12 ounces medium raw shrimp, shelled and deveined
• 2 teaspoons cornstarch
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons cooking oil
• 1/2 onion, cut into 1/2 inch squares
• 1 small red jalapeno chile, sliced
• 2 ounces diced bamboo shoots
• 1/2 cup unsalted dry roasted peanuts
• 1/2 teaspoon sechuan peppercorn
• 2 tablespoons rice vinegar
• 2 tablespoons hoisin sauce
• 1 tablespoon dark soy sauce
• 1/2 teaspoon dried red pepper flakes

Recipe

• 1 in a bowl, combine the shrimp, cornstarch, salt, and pepper. stir to coat. let stand for 15 minutes.
• 2 place the peppercorns in a small frying pan over medium heat. cook shaking the pan frequently, until the peppercorns darken slightly and smell toasted, 3 to 4 minutes. process in a spice grinder or blender until coarsely ground.
• 3 in a bowl, combine the peppercorns, vinegar, hoisin sauce, soy sauce, and pepper flakes.
• 4 place a wok or wide frying pan over high heat until hot. add the oil, swirling to coat the sides. add the shrimp and stir-fry until they turn pink, about 1 1/2 minutes. add the onion, jalapeno, and bamboo shoots; stir fry for 1 minute. add the sauce and cook until heated through. add the peanuts and toss to coat.