Kung Pao Shrimp

Name: Kung Pao Shrimp
Cuisine: Chinese
Ingredients: 1 pound, extra-large shrimp (21 to 25 count), peeled and deveined; 1 tablespoon, dry sherry or Shaoxing wine; 2 teaspoons, soy sauce; 3 medium cloves, garlic, pressed through garlic press or minced (about 1 tablespoon); 1/2 inch piece, fresh ginger, peeled and minced (about 2 teaspoons); 3 tablespoons, peanut oil or vegetable oil; 1/2 cup, roasted unsalted peanuts; 6 , small whole dried red chiles (each about 1 3/4 to 2 inches long), 3 chiles roughly crumbled, or 1 teaspoon dried red pepper flakes; 3/4 cup, low-sodium chicken broth; 2 teaspoons, Chinese black vinegar or unseasoned rice vinegar; 2 teaspoons, toasted sesame oil; 1 tablespoon, oyster sauce; 1 tablespoon, hoisin sauce; 1 1/2 teaspoons, cornstarch; 1 , medium red bell pepper, cut into 1/2-inch dice; 3 , medium scallions, sliced thin

Main Courses
Chinese
Fish & Seafood
Weeknight

Appears in Cook's Illustrated September/October 2002, America's Test Kitchen TV

Our version of kung pao shrimp uses pantry staples to make a complex, spicy sauce for stir-fried shrimp and peanuts.

SERVES 4

TIME 45 minutes

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