Kung Pao Shrimp

From the episode Chinese Takeout

Why This Recipe Works

Tired of dull, gloppy restaurant renditions of the restaurant classic, we set out to develop a kung pao recipe of our own. We stir-fried marinated shrimp for just a few seconds (so we wouldn’t overcook them), then added small whole red chil...

Why This Recipe Works

Tired of dull, gloppy restaurant renditions of the restaurant classic, we set out to develop a kung pao recipe of our own. We stir-fried marinated shrimp for just a few seconds (so we wouldn’t overcook them), then added small whole red chiles and peanuts. The chiles gave our dish some fire, and toasting the peanuts deepened their flavor. Finding other vegetables to be superfluous, we added diced red pepper. For a potently flavored, syrupy sauce for our kung pao recipe, we used a mixture of chicken broth, black rice vinegar, Asian sesame oil, oyster-flavored sauce, hoisin sauce, and cornstarch.

Kung Pao Shrimp