Name: Gong Bao Style Shrimp with Cashews
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Yield: 4 servings
Cuisine: Asian cuisine
Ingredients: 1 lb shrimp (peeled and deveined); 0.5 cup cashews (roasted, unsalted); 8 pcs dried chilies (stems removed, seeds can be left in or removed for less heat); 3 pcs scallions (white and green parts separated, cut into 1-inch pieces); 3 tbsp garlic (minced); 1 tbsp ginger (minced); 3 tbsp soy sauce; 2 tbsp chinkiang vinegar; 1 tbsp shaoxing wine ((or dry sherry)); 1 tbsp sugar; 1 tsp cornstarch; 2 tbsp water; 2 tbsp cooking oil (such as peanut or vegetable oil)

Gong Bao Style Shrimp with Cashews - Image 1

Classic DishGong Bao Ji Ding

Prep: 20 min • Cook: 8 min. A delightful variation using plump shrimp instead of chicken, stir-fried with the classic Gong Bao sauce. Cashews add a buttery crunch, and the quicker cooking time for shrimp makes this an exceptionally fast and elegant dish, offering a lighter yet equally zesty experience.

Preparation time: 20 min
Cooking time: 8 min
Total time: 28 min
Servings: 4

Instructions

Prepare the Gong Bao Sauce

1In a small bowl, whisk together soy sauce, Chinkiang vinegar, Shaoxing wine, sugar, cornstarch, and water until smooth. Set aside.

Stir-fry the Shrimp

1Heat 1 tablespoon of cooking oil in a wok or large skillet over high heat until shimmering.
2Add the shrimp and stir-fry for 1-2 minutes, until they turn pink and are almost cooked through. Remove shrimp from the wok and set aside.
3Add the remaining 1 tablespoon of oil to the wok. Add the dried chilies, garlic, and ginger. Stir-fry for about 30 seconds until fragrant, being careful not to burn the chilies.
4Add the white parts of the scallions and stir-fry for another 30 seconds.
5Return the shrimp to the wok. Give the Gong Bao sauce a quick stir and pour it over the shrimp. Stir-fry for 1-2 minutes, until the sauce thickens and coats the shrimp.
6Add the cashews and the green parts of the scallions. Toss everything together for about 30 seconds until the scallions are bright green and the cashews are combined.

Instructions

Prepare the Gong Bao Sauce

1In a small bowl, whisk together soy sauce, Chinkiang vinegar, Shaoxing wine, sugar, cornstarch, and water until smooth. Set aside.

Stir-fry the Shrimp

1Heat 1 tablespoon of cooking oil in a wok or large skillet over high heat until shimmering.
2Add the shrimp and stir-fry for 1-2 minutes, until they turn pink and are almost cooked through. Remove shrimp from the wok and set aside.
3Add the remaining 1 tablespoon of oil to the wok. Add the dried chilies, garlic, and ginger. Stir-fry for about 30 seconds until fragrant, being careful not to burn the chilies.
4Add the white parts of the scallions and stir-fry for another 30 seconds.
5Return the shrimp to the wok. Give the Gong Bao sauce a quick stir and pour it over the shrimp. Stir-fry for 1-2 minutes, until the sauce thickens and coats the shrimp.
6Add the cashews and the green parts of the scallions. Toss everything together for about 30 seconds until the scallions are bright green and the cashews are combined.

Nutrition Information

Calories: 401 kcal
Protein: 25 g
Fat: 23 g
Carbs: 25 g

Nutrient	Per serving
Calories	401 kcal
Protein	25 g
Fat	23 g
Carbs	25 g

Tips

Prepare all your ingredients and sauce ahead of time, as stir-frying is very fast. This ensures a smooth cooking process and prevents burning.
Use a very hot wok and don't overcrowd it when stir-frying the shrimp to ensure they cook quickly and evenly, maintaining their tender texture.
Serve immediately with steamed rice. A sprinkle of toasted sesame seeds can add an extra layer of flavour and visual appeal.

Gong Bao Style Shrimp with Cashews

Instructions

Nutrition Information

Tips

Variations of Gong Bao Ji Ding

Vegetable Kung Pao Stir-Fry with Crispy Tofu

Classic Sichuan Kung Pao Chicken Stir-Fry