Best Shrimp Kung Ming Recipes

KUNG PAO SHRIMP

Steps:

• In a small dry skillet, toast the dry chiles until they have deepened in color and have begun to release a toasty aroma, 30 seconds to 1 minute. Remove from the skillet and set aside.
• Heat a large saute pan over high heat for about 1 minute. When you see the first wisps of white smoke, swirl in the vegetable oil, cashews, garlic, and toasted chiles. Stir and scrape the pan until the garlic is light brown, about 30 seconds.
• Toss the shrimp into the pan, stirring constantly, until the shrimp just starts to turn pink and everything starts to smell amazing, about 1 more minute. Add the bell pepper and onions, and cook, stirring, until the onion starts to turn translucent, about 1 minute.
• Add the oyster sauce and sambal. Stir the cornstarch into the chicken stock to make a slurry, then add it to the pan. Stir well, scraping the brown bits from the bottom of the pan to deglaze and incorporate them into the sauce. Taste and adjust the seasoning if necessary. When the shrimp have just turned pink and opaque, meaning the shrimp are cooked through, turn off the heat. Sprinkle in the scallions, add the sesame oil and a pinch of white pepper. Stir everything in the pan to coat all the ingredients.
• Serve immediately with steamed rice.

SHRIMP KUNG MING

Steps:

• Marinate the Shrimp with sesame oil, unbeaten egg white, and half of the cornstarch.
• Let stand for 30 minutes or longer.
• Heat sesame oil in a wok and stir fry the Shrimp briefly.
• Add mushrooms.
• Cook and toss, then season to taste with salt and white pepper.
• Add beaten egg white, toss and remove shrimp and mushrooms.
• Add green onions, ginger, garlic, wine, stock, sugar and remaining cornstarch.
• Toss and cook for 30 seconds.
• Add the Shrimp and mushrooms and heat through.
• Serve on noodles.