Kung Pao Shrimp is a classic Chinese dish known for its bold flavors and spicy kick. It features succulent shrimp stir-fried with a variety of ingredients, including peanuts, vegetables (such as bell peppers and scallions), and chili peppers. The dish is typically flavored with a savory and slightly sweet sauce made from soy sauce, hoisin sauce, and vinegar, often with the addition of garlic and ginger for extra depth. The result is a delightful combination of textures and tastes, with the shrimp providing a tender bite, the peanuts adding crunch, and the sauce delivering a perfect balance of spicy, salty, and sweet flavors..
Ingredients :
2 table spoon soy sauce
1/2 table spoon of sugar
1 table spoon ofcorn oil
2 eggs, well beaten
1/2 lbs of ground beef
1 medium carrot chopped
1 celery rib chopped
1 chopped scallion
1 table spoon fresh minced ginger
1 clove minced garlic
2 cups cooked cold rice
Directions :
In a small bowl, combine soy sauce with sugar, salt, and pepper. Heat corn oil in a heavy skillet over medium-high heat. Cook the eggs for about 45 seconds, stirring constantly, until the eggs are just set. Transfer the eggs to a bowl and set aside. Mix the ground beef with the remaining ingredients and add to the same pan. Sauté for a couple of minutes over medium heat, stirring often to break up the meat, until browned. Stir in ginger and garlic and cook for one more minute. Discard excess fat. Increase the heat to high and add the rice. Stir-fry for about 1 minute, until heated through. Stir in the soy sauce mixture and the cooked eggs, and stir-fry for 30 seconds longer.
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