Gong Bao Shrimp Stir-Fry (宫保虾仁炒)

宫保虾仁炒 (Gong Bao Shrimp Stir-Fry) is a classic Sichuan dish known for its bold flavors and spicy kick. This stir-fry features tender shrimp, crunchy peanuts, and a savory-sweet sauce with a hint of heat from Sichuan peppercorns.

Gong Bao Shrimp Stir-Fry (宫保虾仁炒)

Ingredients

  • 1 pound shrimp, peeled and deveined
  • 2 tablespoons soy sauce
  • 1 tablespoon Shaoxing wine
  • 1 tablespoon sugar
  • 1 tablespoon black vinegar
  • 1 teaspoon cornstarch
  • 2 tablespoons vegetable oil
  • 3 garlic cloves, minced
  • 1 tablespoon ginger, minced
  • 1/2 cup unsalted peanuts
  • 4-6 dried red chilies
  • 1 teaspoon Sichuan peppercorns
  • 4 green onions, chopped

Instructions

  1. In a bowl, marinate the shrimp with soy sauce, Shaoxing wine, and sugar. Set aside for 10 minutes.
  2. In a small bowl, mix black vinegar and cornstarch to make a slurry. Set aside.
  3. Heat vegetable oil in a wok or large skillet over high heat. Add garlic, ginger, and peanuts. Stir-fry until fragrant.
  4. Add dried red chilies and Sichuan peppercorns. Stir-fry for 30 seconds.
  5. Add the marinated shrimp and stir-fry until they turn pink and opaque.
  6. Pour in the black vinegar slurry and stir until the sauce thickens.
  7. Add green onions and toss to combine.
  8. Transfer to a serving dish and serve hot with steamed rice.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
10 minutes
Total time:
25 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
280 per serving
Protein
25g
Fat
15g
Carbohydrates
12g

Supplies

Wok or large skillet Cutting board Knife Bowls Measuring spoons

Tools

Stovetop Gas or electric burner

Serving suggestions

Serving suggestions: Serve Gong Bao Shrimp Stir-Fry with steamed white rice and a side of stir-fried vegetables for a complete meal.

Tips & tricks

Tips: Adjust the amount of dried red chilies and Sichuan peppercorns to control the level of spiciness in the dish.

Cost

$15