The technique here is much the same as for other Kung Pao dishes except
particular care must be taken not to overcook the shrimp. They are removed
from the wok before being completely cooked and allowed to finish poaching while
bring to the table.
1
pound
|
large raw
shrimp, peeled
|
2
tablespoon
|
peanut oil
|
½ cup
|
unsalted, roasted peanuts
|
3-
4 whole
|
dried red
chiles (adjust for heat)
|
1 tablespoon
|
minced garlic
|
1 tablespoon
|
minced ginger
|
1 tablespoon
|
ground
Sichuan peppercorns
|
3
whole
|
scallions, cut
on bias in ½" pieces
|
1 whole
|
red bell
pepper, thinly sliced
|
2
ribs
|
celery,
sliced on bias
|
¼
cup
|
cornstarch
|
¼
cup
|
water |
Marinade
|
¼ cup
|
soy
sauce
|
¼ cup
|
rice
wine or sherry
|
Sauce
|
2 tablespoons
|
soy sauce
|
3 tablespoons
|
rice wine or sherry
|
| 1 tablespoon |
Oyster sauce |
1 tablespoon |
Chinese black
or Balsamic vinegar
|
1 teaspoon
|
sugar
|
1 cup
|
chicken broth
|
Combine the soy sauce and the rice wine and combine with the shrimp.
Toss to coat well. Allow the shrimp to marinate in the fridge for about
30 minutes.
While awaiting the shrimp prepare the vegetables and set
aside. Mix the sauce and set aside. Using the cornstarch and water,
make a slurry and set aside.
Place the wok over high heat and allow it to get quite hot. Place oil in
the wok and swirl to coat the sides. Remove the shrimp from the marinade
and stir fry,
working in batches so as not to cool down the wok. You want to stir fry the
shrimp without overcooking, about a minute
or so, or until it is just pink. Remove from wok and set
aside. Repeat until all the shrimp is cooked.
If necessary add a little additional oil. Add the chilies and cook until they begin to darken, about a minute or
so.
Add the garlic,
ginger and Szechwan pepper and stir fry for about 30 seconds or until quite
aromatic. Add the
scallions, bell pepper, peanuts and celery and continue to stir fry until
veggies are crisp-tender, about 1-2 minutes or so.
Add the sauce and allow it to come to a boil. Add the cornstarch slurry
slowly until the sauce is thickened to your taste.
Add the shrimp and cook until just heated through. Serve immediately over
white rice.
