Kung Po Shrimps

This dish is from northern part of china.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1⁄2 cup  chicken stock
• 1  tablespoon soy sauce
• 1  tablespoon ketchup
• 1  tablespoon black vinegar
• 1  tablespoon hoisin sauce
• 1  teaspoon chili sauce
• 1  tablespoon cornstarch
• 1  lb tiger shrimp, peel and deveined cut into half
• 1 1⁄2 teaspoons salt
• 1⁄2 teaspoon ground ginger
• 1  tablespoon cornstarch
• 1  tablespoon  peanut oil
• 3  dried red chile pods
• 1  tablespoon  shaoxing wine
• 1  yellow onion, cubes
• 2  small carrots, small chucks
• 1  red pepper, seeded and cut into chunks
• 2  stalks scallions, chopped into 1-inch lengths
• 1⁄2 cup raw peanuts

Directions

1. Add the chicken broth, soy sauce, ketchup, rice vinegar, hoisin sauce, chili sauce and cornstarch in bowl and stir to combine and set aside.
2. In a skillet place over a medium heat for 2 minutes add in the raw peanuts and with a wooden spoon stir the peanuts from time to time until the peanut are light brown in color and pour into a baking pan to cool and rub off the skin and set aside,.
3. Place the shrimp in a bowl and season with salt. Add the cornstarch and mix well to coat the shrimp pieces.
4. Heat a wok over high heat until it starts to smoke and then add the peanut oil. Add the dried chilies and fry for a few seconds, then add the shrimp pieces and stir-fry for 2 minutes. As the shrimp begins to turn opaque, add the Shaohsing rice wine. Cook for an additional 2 minutes, then pours in the sauce.
5. Bring to a boil, add the onion, carrot, red pepper, and cook in the sauce with the shrimp for another 2 minutes, or until the meat are cooked through and the sauce has thickened and become slightly sticky in consistency. Add the scallions and cook for 1 minute. Toss in the cashews and then transfer to a serving plate and serve immediately.