Kung Pao Shrimp

1. 1
   prep · ~2 min

   Make the stir-fry sauce.

   In a small bowl, whisk together soy sauce, black vinegar, sugar, cornstarch, and water until smooth. Set aside.

2. 2
   prep · ~3 min

   Season the shrimp.

   Pat shrimp dry with paper towels. Sprinkle with a pinch of salt and toss to coat. Have all ingredients prepped and within reach of the wok — cooking goes fast.

   TIPDry shrimp sear better and won't steam in the wok.
3. 3
   other · ~2 min

   Sear the shrimp.

   1.Heat peanut oil in a wok over high heat until shimmering.

   2.Add shrimp in a single layer and cook without moving for 1 minute.

   3.Flip and cook the other side until just opaque (30-45 seconds).

   4.Remove shrimp to a plate and set aside.

   TIPWork in batches if your wok is crowded — crowding steams the shrimp.
4. 4
   other · ~2 min

   Toast the aromatics and chiles.

   1.Reduce heat to medium. In the same wok, add dried red chiles and szechuan peppercorns.

   2.Stir constantly until chiles darken slightly and smell fragrant (30-45 seconds).

   3.Add garlic, ginger, and white parts of green onion.

   4.Stir-fry until just golden and aromatic (30 seconds).

   TIPDon't let the garlic burn — bitter garlic ruins the dish.
5. 5
   other · ~2 min

   Stir-fry the bell pepper.

   Add bell pepper pieces and stir-fry over high heat until crisp-tender and lightly charred at the edges, about 1-2 minutes.

6. 6
   other · ~1 min

   Combine everything with the sauce.

   1.Return shrimp to the wok along with any collected juices.

   2.Give the sauce a quick stir and pour it around the sides of the wok.

   3.Toss everything vigorously until the sauce thickens and coats every piece (30-45 seconds).

   4.Add peanuts and green onion tops, toss to mix through.

   TIPPouring sauce down the hot sides helps it thicken instantly.
7. 7
   serve

   Plate and serve immediately.

   Transfer to a serving platter. Serve hot over steamed rice.

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