This Kung Pao shrimp is a quick and easy weeknight meal! A delicious spicy stir fry, Sichuan style, with numbing peppercorns and hot peppers. You're going to love the way I make it!

CHAPTERS:
0:00 The BEST Spicy Stir Fry
0:23 Shrimp Marinade
0:58 Kung Pao Sauce
2:27 Stir Fry
5:18 Recipe Tips
6:07 Taste
6:26 More Recipes

THINGS YOU’LL NEED:
1 tablespoon soy sauce
1 tablespoon rice wine or use dry sherry
2 teaspoons cornstarch
1 pound shrimp peeled and deveined
FOR THE KUNG PAO SAUCE
2 tablespoons light soy sauce
1 tablespoon dark soy sauce
1 tablespoon Chinese black vinegar or use balsamic vinegar
2 teaspoons hoisin sauce
1 teaspoon sesame oil
1 teaspoon honey
1/2 teaspoon ground Sichuan peppercorns
1 teaspoon chili flakes
1 tablespoon cornstarch (mixed with 2 tablespoons water to form a slurry) - optional, for a thicker sauce
FOR THE KUNG PAO SHRIMP
2 tablespoons vegetable oil or use sesame oil
10 dried Chinese peppers, whole or use chili de arbol - see recipe notes
1 fresh red bell pepper chopped
1-2 jalapeno peppers chopped (optional, for a spicier version)
2 tablespoons doubanjiang
4 scallions chopped
3 cloves garlic minced
1/2 cup roasted peanuts

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I had so much fun making this! What other videos would you like to see?
-Mike

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