Kung Pao Shrimp
This Kung Pao Shrimp recipe is a Westernized interpretation of a Chinese classic, featuring Shrimp and Cashews in a sweet but fiery sauce.
Cashews, Chili Paste, Chillies, Rice Vinegar, Scallion, Shrimp, Sugar
white part only, cut in 1-inch sections;
chopped red Chili;
Light Soy Sauce.
Toss the shrimp with the cornstarch, stir-fry them briefly over high heat along with the scallion, then remove to a small bowl for the moment.
Heat two tablespoons of oil in the pan, add the Sugar, stirring until it is dissolved.
Add the chopped Chili and the Chili paste and stir-fry until the aroma of the Chili rises.
Add the Vinegar and Soy Sauce and reduce to a glossy sauce.
Add back the shrimp and scallion and then the cashews. Stir for a minute or so until the shrimp are fully cooked and serve immediately.
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