Shrimp Kung Pao
New Mexico Chiles are the dried form of the Red Anaheim Pepper. This chile has a thin flesh with an earthy chile flavor and undertones of wild cherries. This chile ranges from 2 – 4 on a heat scale of 1 to 10. The New Mexico Chile may be referred to as the California Chile or Chile Colorado. New Mexico Chiles are commonly used in Red Mexican or Southwestern sauces and is grown in Mexico. This mildly hot chile. Scoville heat units 8,000 – 12,000.
Suggested Use:
New Mexico Chiles are mildly hot and very popular in Southwest cooking. Great in sauces, salsa, rice dishes, stews and soups. Add directly to the cooking liquid along with other spices. Use in stir fry, or add to chicken or fish marinades.
Ingredients:
1 pound shrimp (peeled and deveined)
1 teaspoon corn starch
1 teaspoon water
2 teaspoons soy sauce
2 teaspoons Shao Xing rice wine
1 tablespoon oil
10 dried red chilies (cut in half)
1 tablespoon Sichuan peppercorns (toasted)
5 green onions (sliced)
1 tablespoon garlic (chopped)
1 tablespoon ginger (grated)
1 teaspoon dark soy sauce
1 teaspoon light soy sauce
3 teaspoons Chinese black vinegar
1 teaspoon sesame oil
1 tablespoon chicken stock
2 teaspoons sugar
1 teaspoon cornstarch
1 handful roasted peanuts (roughly chopped)
Instructions:
Mix the shrimp, cornstarch, water, soy sauce, and rice wine in a plastic bag and let marinate for 10-20 minutes.
Heat the oil in a pan. Add the red chilies and sichuan peppercorns and fry until fragrant, about a minute. Add the shrimp and saute for a minute. Add the white part of the green onions, garlic and ginger. Add the soy sauce, vinegar, sesame oil, chicken stock, sugar and corn starch and cook until the shrimp is cooked and the sauce thickens, a couple of minutes.
Serve garnished with the peanuts and the green part of the green onions.
From closet cooking.com