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