Kung Pao Shrimp Stir Fry Recipe
Prep Time:
10 minutes
Cook Time:
12 minutes
Servings:
4 servings
Ingredients
  • 1 tablespoon rice wine vinegar
  • 2 tablespoons soy sauce
  • 2 teaspoons brown sugar
  • 1 teaspoon cornstarch
  • ½ tablespoon Sichuan peppercorns
  • 3 tablespoons oil
  • 1 pound shrimp, peeled and deveined
  • 3 large cloves garlic, minced
  • 2 scallions, white parts finely chopped, green parts sliced
  • 1 inch fresh ginger, peeled and minced
  • 3 Thai chiles, finely chopped, seeds removed
  • 1 red bell pepper, julienned
  • 8 ounces vermicelli rice noodles
Directions
  1. Toast the Sichuan peppercorns in a skillet until they are fragrant, or about 1 minute. Remove and grind the peppercorns into a fine powder.
  2. Soften the noodles by placing them into a bowl of hot, not boiling water. Once the noodles are soft, around 2 to 3 minutes, drain the water from the bowl and set the noodles aside.
  3. Prepare the sauce by whisking the vinegar, soy sauce, brown sugar, cornstarch, and ground peppercorns together in a bowl. Add a splash of water and whisk until cornstarch is dissolved. Set aside.
  4. Heat oil in a deep skillet or large wok over medium heat. Add the shrimp in a single layer and cook until opaque and pink on either side. Remove the shrimp from the skillet as soon as they turn pink.
  5. If needed, add more oil to the skillet, and then add the garlic, ginger, Thai chili peppers, and the whites of the scallions. Cook until the vegetables are soft and fragrant, or about 1 minute. Add the red bell pepper and cook it until it is soft, or for about 3 additional minutes.
  6. Add the sauce to the skillet and stir for about 1 to 2 minutes, or until the sauce has thickened. Add the softened noodles and toss them into the vegetables and sauce. Add the reserved shrimp and toss the contents of the pan again to heat through.
  7. Serve topped with the green parts of the scallions.