Quick Weeknights · Chinese
Kung Pao Shrimp
Plump shrimp stir fried with dried chilies and crunchy peanuts in a balanced sweet and sour glaze.
Why This Works
The use of black vinegar provides the signature tangy, malty base that characterizes this classic dish.
The Upgrade
Add a pinch of Sichuan peppercorns during the chili frying stage for an authentic numbing finish.
Chef's Secret
Michelin TechniqueDo not overcook the shrimp—they are ready as soon as they are opaque to keep the texture succulent.
Ingredients
Total time including resting: 25 min
Directions
Toss shrimp with a little cornstarch and salt.
Heat oil in a wok until very hot (375°F).
2 minQuickly fry shrimp until they turn pink and opaque.
3 minRemove shrimp from wok.
In the same wok, add chilies and garlic, frying until fragrant (be careful not to burn the chilies).
1 minAdd soy sauce, vinegar, and sugar to the wok, simmering until bubbly.
2 minReturn shrimp to the pan, add peanuts, and toss rapidly until the sauce coats the back of a spoon.
2 minWine Pairing
Off-Dry Riesling
White Wine
The BottleDr. Loosen Erdener Treppchen Riesling Spätlese
The delicate sweetness of Spätlese tames the heat of the dried chilies, while the wine's citrus acidity balances the sweet and sour glaze. It is the gold standard for pairing with Kung Pao.
Nutrition per Serving
310
calories
30g
protein
12g
carbs
16g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Steamed Broccoli Florets
The mild, earthy flavor of steamed broccoli balances the bold sweet-and-sour glaze of the shrimp stir-fry.
Ingredients
Directions
Place the broccoli florets into a large sauté pan.
Add 2 tablespoons of water, cover tightly with a lid, and place over medium-high heat.
Steam for 3 to 4 minutes until the broccoli is vibrant green and tender-crisp.
Remove the lid immediately and allow any remaining liquid to evaporate.
Drizzle with olive oil and toss to coat.
Season with salt, pepper, and lemon zest before serving immediately.
Side Dish
Sesame Noodles
Toss cold or warm noodles with a touch of sesame paste for a filling starch that complements the flavor profile of the Kung Pao sauce.
Ingredients
Directions
Bring a large pot of salted water to a boil and cook the noodles according to package instructions until al dente.
While the noodles cook, whisk together the sesame paste, soy sauce, black vinegar, sesame oil, and sugar in a large bowl until smooth.
Gradually whisk the hot noodle water into the sauce base to achieve a creamy, emulsified consistency.
Drain the noodles thoroughly and immediately add them to the sauce bowl.
Toss vigorously with tongs until every strand is evenly coated and glossy.
Plate immediately and garnish with toasted sesame seeds.
Member Reviews
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Made this tonight and it disappeared in minutes. Adding it to the rotation.
Perfect Chinese flavors. Followed it step by step and it was flawless.