Kung Pao Shrimp
This simple dish makes an excellent appetizer as well as main course. Like Kung Pao Chicken, it can also be made with cashews instead of peanuts.
1 pound shrimp, peeled and deveined
½ cup chicken broth
2 tablespoons Chinese ricewine or dry sherry
2 teaspoons soy sauce
2½–3 tablespoons oil for stir-frying
2 slices ginger, minced
¼ teaspoon chili paste
½ cup peanuts
Wash the shrimp and pat dry with paper towels. Combine the chicken broth, rice wine, and soy sauce, and set aside.
Add 1½ tablespoons oil to a preheated wok or skillet. When oil is hot, add the shrimp. Stir-fry very briefly, just until they change color. Remove and set aside.
Add 1 tablespoon oil to the wok. When oil is hot, add the ginger and chili paste. Stir-fry briefly until aromatic. Add the peanuts. Stir-fry for about 1 minute until they turn golden but are not burnt.
Push the peanuts up to the side of the wok. Add the sauce to the middle of the wok and bring to a boil. Add the shrimp back into the wok. Mix everything together and serve hot.
Ginger will keep for several days when stored in a paper bag that is kept in the vegetable crisper section of the refrigerator. For longer storage, place the ginger in a sealed container, fill with Chinese rice wine or a good pale, dry sherry, and store in the refrigerator. As the ginger flavor fades, you will have the flavor of the sherry to compensate.