Kung Pao Shrimp | Recipe

Chef Jet Tila prepares a fresh and healthy take on this popular Szechuaan dish–one that’s almost as easy as ordering take-out, and much more satisfying.



2 tablespoons oyster sauce

1 1/2 tablespoons chili garlic sauce

1 teaspoon rice vinegar

1 teaspoon toasted sesame oil



2 tablespoons canola oil

1/4 cup small dried chilies (such as chilies de árbol)

3 garlic cloves, minced

1 medium onion, sliced

1/2 red bell pepper, cut into about 1/3-inch-wide strips

1/2 green bell pepper, cut into about 1/3-inch-wide strips

1 pound large shrimp, peeled and deveined

1/2 cup roasted cashews

1/2 teaspoon ground white pepper

2 green onions, thinly sliced

Steamed Brown Rice (see recipe)


To prepare the sauce: Whisk the oyster sauce, chili garlic sauce, vinegar, and sesame oil in a small bowl to blend and set aside.

For the stir-fry: Heat a large wok over medium-high heat. Add the oil. When the first wisp of white smoke comes off of the wok, add the chilies and garlic and stir-fry until fragrant, about 15 seconds.

Add the onion and bell peppers and stir-fry until the onion begins to soften, about 3 minutes. Add the shrimp and stir-fry until they begin to turn pink, about 2 minutes.

Add the sauce and half of the cashews and stir-fry until the shrimp are just pink and cooked through, about 2 minutes. Try not to over cook the shrimp, as they can get tough and chewy. Sprinkle with the white pepper.

Transfer the stir-fry to a platter. Sprinkle with the green onions and remaining cashews and serve immediately with steamed rice.