Ingredients
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1/2
-
1
-
1
-
1
-
1
-
1
-
1
-
1
-
1 1/2
-
1/2
-
-
-
-
-
Directions
Kung Po Shrimps, This dish is from northern part of china., This dish is from northern part of china.
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Steps
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1
Done
|
Add the Chicken Broth, Soy Sauce, Ketchup, Rice Vinegar, Hoisin Sauce, Chili Sauce and Cornstarch in Bowl and Stir to Combine and Set Aside. |
|
2
Done
|
in a Skillet Place Over a Medium Heat For 2 Minutes Add in the Raw Peanuts and With a Wooden Spoon Stir the Peanuts from Time to Time Until the Peanut Are Light Brown in Color and Pour Into a Baking Pan to Cool and Rub Off the Skin and Set Aside,. |
|
3
Done
|
Place the Shrimp in a Bowl and Season With Salt. Add the Cornstarch and Mix Well to Coat the Shrimp Pieces. |
|
4
Done
|
Heat a Wok Over High Heat Until It Starts to Smoke and Then Add the Peanut Oil. Add the Dried Chilies and Fry For a Few Seconds, Then Add the Shrimp Pieces and Stir-Fry For 2 Minutes. as the Shrimp Begins to Turn Opaque, Add the Shaohsing Rice Wine. Cook For an Additional 2 Minutes, Then Pours in the Sauce. |
|
5
Done
|
Bring to a Boil, Add the Onion, Carrot, Red Pepper, and Cook in the Sauce With the Shrimp For Another 2 Minutes, or Until the Meat Are Cooked Through and the Sauce Has Thickened and Become Slightly Sticky in Consistency. Add the Scallions and Cook For 1 Minute. Toss in the Cashews and Then Transfer to a Serving Plate and Serve Immediately. |
