A fiery masterpiece of tender shrimp enveloped in a colorful blend of spices and peanuts, Kung Pao Shrimp exhibits an intricate balance of fire and finesse. A dish where flavor undergoes a transformative dance, releasing an avalanche of taste with every bite.
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the shrimp with soy sauce, Shaoxing wine, and cornstarch for 10 minutes .
Heat vegetable oil in a wok over medium-high heat. Add sesame oil, dried chilies, and Sichuan peppercorns. for 1 minute .
Add minced garlic and bell peppers to the wok. until fragrant.
Incorporate the shrimp into the wok. until the shrimp turn pink.
Add the black vinegar and sugar. Stir until the sauce thickens and coats the shrimp.
Toss in peanuts, mix evenly, and serve hot.
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