Ingredients
The following ingredients have 4 Servings
- 1 pound shrimp (, peeled and deveined)
- 1 tablespoon Shaoxing wine ((or vegetable oil))
- 1 tablespoon cornstarch
- 1/4 teaspoon coarse sea salt
- 1 tablespoon peanut oil ((or vegetable oil))
- 6 green onion (, chopped)
- 1/4 to 1/3 cup homemade Kung Pao Sauce ((*footnote 1))
- 1 bell pepper (, diced (or you can use 1/2 green pepper and 1/2 red pepper))
- 1/3 cup roasted cashews ((or peanuts))
Instruction
- Combine shrimp, Shaoxing wine, salt and cornstarch in a small bowl. Mix well with a pair of chopsticks or with your hand. Let it marinate for 10 minutes.
- Heat oil in a large skillet or wok until hot. Add marinated shrimp and spread them into a single layer. Cook for 30 seconds without touching. Then stir and cook until the surface turns opaque. If you are using extra large shrimp (like I did in the photos above), it might take quite some time to cook the shrimps through. In this case, add 1 to 2 tablespoons Shaoxing wine (or chicken stock) and cover the pan immediately. Let cook for 20 to 30 seconds to steam the shrimp. Uncover the pan and continue cooking.
- Add green onions and bell pepper. Stir a few times to combine.
- Add homemade Kung Pao sauce. Stir until all the ingredients are evenly covered with the sauce.
- Add cashews. Give it a final stir and immediately transfer everything to a big plate.
- Serve hot over steamed rice.
