Kung Pao Shrimp

Instructions

1. 1Marinate shrimp: In a bowl, combine shrimp, 1 tsp light soy sauce (5 ml), 1 tsp Shaoxing wine (5 ml), and 1 tsp cornstarch (5 g). Mix gently and set aside 10 minutes.

   轻拌，勿挤水

   🔍 Look for 10 分钟 · 10 minutes

   Visual: 虾仁略泛光泽、微微饱满Shrimp turn slightly glossy and plump

   You know it's right when: 碗底无渗出水No liquid pooling at bottom

2. 2Toast Sichuan peppercorns and dried chilies in a cold wok over medium-low heat until fragrant and lightly browned (about 2 minutes). Remove and crush coarsely with a mortar or knife.

   全程小火防焦

   🔍 Look for Medium-low 2 分钟 · 2 minutes

   Visual: 花椒微胀，辣椒尖端颜色变深Peppercorns swell slightly; chilies darken at tips

   You know it's right when: 散发坚果香气，无烟Aromatic, nutty scent rises — no smoke

3. 3Heat 15 ml (1 tbsp) neutral oil in wok over medium-high heat until shimmering. Add marinated shrimp in single layer; stir-fry 1 minute until pink and curled but still tender.

   分次炒防出水

   🔍 Look for Medium-high 1 分钟 · 1 minute

   Visual: 虾仁转为不透明粉红色，微卷Shrimp turn opaque pink with faint curl

   You know it's right when: 边缘微焦，不冒水汽Edges begin to sear, not steam

4. 4Push shrimp to side. Add 1 tsp minced ginger and 1 tsp minced garlic to center; stir 15 seconds until fragrant. Then add crushed chili-peppercorn mix and stir 20 seconds.

   先爆香辛料，再合炒

   🔍 Look for Medium-high 15–20 秒 · 15–20 seconds

   Visual: 姜蒜爆出金黄色小点Ginger-garlic sizzle and release golden flecks

   You know it's right when: 香气骤然浓郁Aroma intensifies sharply

5. 5Return shrimp to center. Add remaining light soy sauce (10 ml), black vinegar (10 ml), Shaoxing wine (5 ml), and 1 tsp sugar (5 g). Toss 30 seconds. Fold in peanuts. Serve immediately.

   动作要快，锁住脆感

   🔍 Look for High heat 30 秒 · 30 seconds

   Visual: 酱汁均匀裹附虾仁，泛亮泽Sauce coats shrimp evenly with glossy sheen

   You know it's right when: 酱汁微稠，能挂勺Sauce thickens slightly and clings