Kung Pao Shrimp

One of my old stand by stir fry dishes.  

Easy to prepare and very tasty.

Update:.......I just discovered the convenience of freezing fresh ginger!   I used to buy a nice piece and wouldn't use it all.   I stored in the refrigerator, room temperature, covered, uncovered without any good results...and then threw it away.   I found a  note on a cooking site and they suggested freezing the unused portion.   You can grate the frozen piece on a fine rasp and it is perfect!   I haven't had good results slicing the ginger, but  grating the frozen works like a charm.      

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Kung Pao Shrimp

Oriental, Stir Fry

1 lb shrimp
2  egg whites
1/2 ts salt
2 ts cornstarch
3 tb shrimp stock
2 ts rice vinegar
1 tb soy sauce
1/2 ts sugar
  vegetable oil; as needed
6  red chilies or chili paste; to taste
1 ts minced ginger
1 tb garlic; minced
1/2 c peanuts

Shell and devein the shrimp. Cut in half lengthwise. Reserve shells, if making shrimp stock. I usually add shells to one cup water...bring to boil and let cool to room temperature. If desired, use some of the shrimp stock for making white or brown rice.

Lightly beat the egg white. Marinate the shrimp in the salt, egg white and cornstarch for 15 minutes. This technique is known as velveting.

In a small bowl, combine the shrimp stock, rice vinegar, soy sauce and sugar. Set aside.

Heat the oil. When the oil is hot, add the shrimp. Cook briefly until the shrimp turns pink. Remove from the wok. I use a 12" Lodge Cast Iron pan.

Remove all but 2 tablespoons oil from the wok. Add the Chile peppers or Chile paste. Stir-fry for a minute, then add the minced ginger, garlic and stir fry until it is aromatic. Stir in the peanuts. Stir fry for about 1 minute, taking care not to burn.

Make a space in the middle of the wok. Add the sauce. Heat briefly. Add the shrimp back into the pan. Cook for 1 more minute and serve hot.

Notes:  WHStoneman


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