Seed Oil Free Kung Pao Shrimp

Total time40 min

Prep time20 min

Cook time10 min

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Ingredients

4 servings

For the shrimp

1 ½ lb large shrimp (21–25 count), peeled and deveined
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1 tbsp soy sauce
1 tsp cornstarch
1 tsp shaoxing wine or dry sherry

For the sauce

3 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp hoisin sauce
1 tbsp sugar
1 tsp toasted sesame oil
1 tsp cornstarch

For the stir-fry

2 tbsp vegetable oil, divided
Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.
8–10 dried red chilies (such as tien tsin or arbol), stems removed
1 tsp sichuan peppercorns, lightly crushed
3 cloves garlic, minced
1 tsp fresh ginger, minced
1 red bell pepper, cut into ¾-inch pieces
4 scallions, white and green parts separated, cut into 1-inch pieces
½ cup roasted unsalted peanuts

Instructions

1
In a medium bowl, toss the shrimp with 1 tbsp soy sauce, 1 tsp cornstarch, and the Shaoxing wine until evenly coated. Let marinate at room temperature for 10 minutes.
2
In a small bowl, whisk together the sauce ingredients: 3 tbsp soy sauce, rice vinegar, hoisin sauce, sugar, sesame oil, and 1 tsp cornstarch until the sugar and cornstarch are fully dissolved. Set aside.

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