Kung Pao Shrimp Sichuan

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A classic Sichuan stir-fry featuring tender shrimp tossed with toasted peanuts, blistered dried chilies, and tingly Sichuan peppercorns in a glossy sweet-sour-savory glaze. Serve immediately over steamed jasmine rice for an authentic málà experience.

Nutrition Facts

Per serving (estimated)

• 430 kcalCalories
• 18 gFat
• 2.5 gSaturated Fat
• 22 gCarbs
• 2 gFiber
• 10 gSugar
• 40 gProtein
• 900 mgSodium
• 610 mgPotassium
• 180 mgCalcium
• 3 mgIron
• 8 mgVitamin C
• 120 mcgVitamin A

Ingredients

For the shrimp and marinade

• 1.5 lb (680 g) large shrimp, peeled and deveined
• 1 large egg white, lightly beaten
• 1 tbsp cornstarch
• 1/2 tsp kosher salt
• 1 tsp Shaoxing wine

For the Kung Pao sauce

• 3 tbsp Chinkiang black vinegar
• 2 tbsp light soy sauce
• 1 tsp dark soy sauce
• 1 tbsp Shaoxing wine
• 2 tbsp granulated sugar
• 1 tbsp cornstarch
• 1/4 cup (60 ml) low-sodium chicken stock
• 1 tsp toasted sesame oil

For the stir-fry

• 3 tbsp neutral vegetable oil
• 12-15 whole dried red chilies (such as facing heaven or Tianjin)
• 1 tsp whole Sichuan peppercorns
• 4 cloves garlic, thinly sliced
• 1 tbsp fresh ginger, minced
• 5 scallions, white parts cut into 1-inch pieces, green tops sliced thin
• 1/2 cup roasted unsalted peanuts

Directions

1. In a bowl, combine the shrimp, egg white, cornstarch, salt, and Shaoxing wine; toss gently and refrigerate for 15 minutes.
2. Whisk together the Chinkiang vinegar, light and dark soy sauce, Shaoxing wine, sugar, cornstarch, chicken stock, and sesame oil in a small bowl until the cornstarch dissolves; set aside.
3. Heat the oil in a wok or large skillet over medium heat. Add the dried chilies and Sichuan peppercorns and stir-fry for 30-45 seconds until the chilies are blistered and fragrant but not burned; remove and reserve.
4. Increase the heat to high. Add the garlic, ginger, and scallion whites and stir-fry for 15 seconds until aromatic.
5. Drain the marinated shrimp and add them to the wok in a single layer. Sear undisturbed for 45 seconds, then stir-fry just until they turn pink and curl, about 1 more minute.
6. Return the chilies and peppercorns to the wok. Stir the sauce once more and pour it in; toss quickly for 30-45 seconds until the sauce thickens and coats the shrimp with a glossy sheen.
7. Add the peanuts and most of the scallion greens; toss once to combine, then immediately transfer to a serving plate.
8. Garnish with the remaining scallion greens and serve hot with steamed rice.
9. Taste and adjust with a pinch more salt or a splash of vinegar if desired before serving.

Cook’s Notes

• Use facing heaven chilies (chao tian jiao) for authentic fruity heat; snip them in half if you want more spice, or leave whole for milder flavor.
• Toast the Sichuan peppercorns in a dry pan for 30 seconds before using to unlock their citrusy, numbing aroma.
• Mise en place is essential; this stir-fry comes together in under 5 minutes once the heat is on, so have every ingredient measured and within reach.
• For the silkiest shrimp, pat them very dry before marinating and avoid overcooking; they should be just opaque and springy.
• Leftover sauce can be refrigerated up to 1 week and used to glaze tofu, chicken, or roasted vegetables.

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