Tuesday, July 13, 2021



Kung Pao Shrimp is a classic spicy garlic and Chinese cuisine stir-fry that's healthy, easy and ready in less than 15 minutes!



  • 10-12 oz. (300 g-350 g) big shrimp, shelled, peeled and deveined
  • 10 mini dried red chilies, (5 regular-sized dried chilies)
  • 1 inch (2 cm) piece ginger, peeled and thinly sliced
  • 3 stalks scallions, use the white parts only
  • 1/2 green bell pepper, cut into pieces
  • 1/4 cup roasted peanuts
  • 1/4 onion, quartered
  • 2 tablespoons oil

Kung Pao Sauce:

  • 1/2 teaspoon Chinese black vinegar, rice vinegar or apple cider vinegar
  • 2 tablespoons sweet soy sauce
  • 1/2 teaspoon corn starch
  • 1/2 teaspoon sesame oil
  • 2 tablespoons soy sauce
  • 3 dashes white pepper
  • 4 tablespoons water
  • 1/2 teaspoon sugar



  1. Mix the Kung Pao sauce ingredients and set aside.
  2. Heat up a wok and add the cooking oil until the oil is very hot. Add the ginger and do a few quick stirs. Add the onion, green pepper, and dried red chilies. Stir-fry until you smell the spicy aromas from the dried red chilies. Add in the shrimp and roasted peanuts and keep stirring.
  3. When the shrimp are almost cooked, add the Kung Pao sauce into the wok, keep stirring until the sauce thickens. Add the chopped scallions, do a few quick stirs, dish out and serve hot. Enjoy your dinner!