Little Fires Everywhere by Celeste Ng
This is another take out crowd pleaser inspired by Little Fires Everywhere. This is a delicious, fun, and quick accompaniment to my Beef and Broccoli inspired by the same book! This recipe is adapted from the Kung Pao Shrimp recipe on the lip-smackin’ blog, Rasa Malaysia.
Kung Pao Shrimp
Course: DinnerCuisine: ChineseDifficulty: Beginner4
servings5
minutes10
minutesA shrimpy variation on the Kung Pao sauce, the king of Chinese American take out!
Ingredients
1 tablespoon neutral oil
4 inch piece of thinly sliced, peeled ginger
1 small onion, sliced
1 green bell pepper, sliced
1 red bell pepper, sliced
5-10 dried red chilis
1 1/4 lb shelled, deveined raw shrimp
1/2 cup roasted peanuts, chopped
1/2 cup scallions, sliced thinly
2 garlic clove, minced
- Kung Pao Sauce
3 tablespoons soy sauce
3 tablespoons hoisin sauce
1 teaspoon corn starch
2 tablespoons cold water
2 teaspoon sesame oil
1 teaspoon rice vinegar
1 teaspoon sugar
Directions
- Mix the sauce ingredients and set aside.
- Heat up a wok to med high/high heat. Pour in the oil followed by the ginger slices. Stir with a wooden spoon for about 30 seconds. Toss in the chilis, peppers, and onions. Sauté on high heat for 2-3 minutes.
- Remove the vegetables to a bowl and heat up the wok again. Toss in the shrimp into the hot wok and spread them out to an even layer across the bottom and bottom sides of the wok. Stir the shrimp after 1-2 minutes and add in the garlic. At this point the shrimp should be partially cooked.
- Add the vegetables back into the wok along with the sauce and peanuts. Stir. Once the sauce bubbles, give it a quick stir and let it bubble for 1 minute more. Serve it immediately over white rice.