KUNG PAO SHRIMP
INGREDIENTS
- 1/2 lb of Shrimp
- 1/2 Cup of Sliced white Onions
- 1 Teaspoon Minced Ginger
- 1 Teaspoon Minced Garlic
- 1/2 Cup Celery
- 3/4 Cup Sliced Green Peppers
- 3/4 Cup sliced Red Pepper
- 3/4 Cup of sliced Mushrooms
- 1 pinch of Salt
- 2 Pinch of White Pepper
- 1/2 Egg White
- 2.5 Tablespoon corn starch
- 5 Tablespoon of oil
- 2 Spoons of Soy Sauce
- 1.5 Cups of water + 2 Tablespoon water
- 1 Tablespoon sherry cooking wine
- 1 Tablespoon vinegar
- 1 Tablespoon oyster sauce
- 1 Tablespoon sugar
- 1 Teaspoon sesame seed oil
- 1 Tablespoon Hoisin Sauce
- 1/2 Teaspoon hot pepper sauce
- 1/3 Cup of Peanuts
DIRECTIONS:
STEP 1 -MARINATING THE SHRIMP
- In a bowl add the shrimp, salt, 1 pinch white pepper, 1/2 egg white, 1.5 Tablespoon corn starch and 1 tablespoon of oil.
- Mix them together well.
STEP 2 – COOKING THE SHRIMP
- Add 2 Tablespoons of oil to the wok and then add the shrimp and cook until the shrimp are golden brown
- Set the Shrimp aside
STEP 3 – STIR-FRY
- Add 2 Tablespoon of oil, sliced onions, minced ginger, minced garlic and stir fry for 10 seconds.
- Add the rest of the vegetables to the wok and then add 1 spoon of soy sauce.
- To make the sauce, add 1.5 Cups of water, sherry cooking wine, vinegar, oyster sauce, sugar, sesame seed oil, hoisin sauce, and hot pepper sauce.
- To thicken the sauce, whisk together 1 tablespoon of cornstarch and 2 Tablespoon of water in a bowl and slowly add to your stir fry untill it’s the right thickness.
- Then add the shrimp, peanuts and 1 spoon of soy sauce to the wok and stir-fry all of the ingredients until they are all mixed together well.