Things to know about Kung Pao Xiā Recipe
Some people might not be very familiar with Chinese traditional Stir Fry Shrimp from Sichuan – Kung Pao Xiā because the Kung Pao sauce is usually used for chicken. The dish is a signature dish in China. It originates in the province of Sichuan in the southwestern part of China. The sauce may go with different types of protein, like fish and chicken. The addition of vegetables, such as cauliflower, and other ingredients like mushrooms made the dish an extra special and healthier food choice. The bright red color of the dish makes it very unique and appetizing. The taste is a bit spicy but not overly spicy, with the right amount of sweetness and savory taste.
Tasty Chinese Traditional Stir Fry Shrimp from Sichuan. Authentic Recipe of Kung Pao Xiā.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
Ingredients
Shrimp Marinate
- ½ tbsp Dark Soy Sauce
- 1 tbsp Light Soy Sauce
- ⅛ tsp Ground White Pepper Powder
- 1 tsp Cornstarch
Shrimp
- 300 grams (10.58 oz) Shrimp unshelled
- 3 tbsp Vegetable Oil
- 7 pcs Dried Red Chili Pepper
- 1 tsp Sichuan Peppercorn
- 3 cloves Garlic Chopped
- 1 thumb Fresh Ginger Root Chopped
- ½ pc Green Bell Pepper Cut in smaller pieces
- ½ pc Red Bell Pepper Cut in smaller pieces
- 2 pcs Scallion Large, white part
- ¼ cup Roasted Peanut or cashew nuts
Kung Pao Sauce
- ½ tbsp Dark Soy Sauce
- 1 tbsp Light Soy Sauce
- 1 tbsp Black Vinegar
- 2 tsp Cornstarch
- 1 tsp Sesame Oil
- ½ tsp Salt
- 2 tbsp Water or stock
- 1 tsp White Sugar – Regular Sugar – Granulated Sugar
Instructions
Preparation
- Prepare all ingredients and make sure everything is properly measured.
- Devein the shrimp and cut it at the back for better flavoring.
- Chop all the green and red bell peppers and break 2 to 3 chili pepper in half. For a less spicy dish, you may choose to put whole pepper instead of cutting it.
Marinating
- Mix all marinade ingredients into a small bowl and coat the shrimp.
Kung Pao Sauce
- Mix all Kung Pao sauce ingredients in a smaller bowl.
Cooking
- Preheat the frying pan to medium heat and put in the vegetable oil.
- Stir fry the garlic, ginger, Sichuan peppercorn, and dried chili pepper until you smell its aroma.
- Put the shrimp and stir fry for 20 seconds over high heat.
- Add the pepper and scallion and continue frying until it becomes slightly tender (20 seconds).
- Add the Kung Pao sauce and nuts and serve them immediately.
NOTES
- The amount of cornstarch in Kung Pao sauce may vary according to the recipe. A dish with more veggies requires more cornstarch because it may yield more water.
- Fry the shrimp in a very short time and be quick in transferring the dish after putting the Kung Pao sauce as it may thicken quickly.
— Specific Atributes of This Recipe:
Nutrition
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