Page 225 - UMass2018_CookBook

Kung Pao Shrimp
Jet Tila
Preparation
1. In a small bowl, combine the chili garlic sauce, oyster sauce, sesame oil, stock and cornstarch slurry. Set aside.
2. Heat a large sauté pan or wok over high heat for about 1 minute. When you see the first wisps of white smoke, swirl in the oil, garlic and chiles and cook, stirring and scraping until the garlic is light brown, about 30 seconds.
3. Toss the shrimp into the pan and stir con- stantly until they just start to turn pink and everything starts to smell amazing, about 1 minute. Stir in the bell pepper, yellow onion and cashews and cook until the onion starts to turn translucent, about 1 minute.
4. Add the chili garlic sauce mixture and a pinch of white pepper, and stir everything in the pan together until the sauce coats and thickens. Cook until the shrimp are cooked through, about 1 minute more.
5. Sprinkle in the green onions, give it a good stir and serve.
Ingredients
Serves 4
2 tablespoons Chinese chili garlic sauce, plus more, to taste
1⁄3 cup oyster sauce
1 teaspoon sesame oil
1⁄4 cup chicken stock or water
1 teaspoon cornstarch dis- solved in 1 teaspoon water
3 tablespoons vegetable or canola oil
3 garlic cloves, chopped
4 to 6 dried chiles de arbol
3 pounds medium shrimp (21 to 25 count), peeled and deveined
1 red bell pepper, seeded and cut into batons (like French fries)
1 yellow onion, cut into large dice
2⁄3 cup roasted cashews Ground white pepper
3 green onions, sliced on the diagonal
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