Chinese-Inspired Kung Pao Shrimp

🥘 Ingredients

• Szechuan paste
  4 tbsp
• bell pepper
  4 unit
• black pepper
  1 tsp
• broccoli
  1 lb
• cooking oil
  5 tsp
• cornstarch
  4 tbsp
• garlic
  8 clove
• ginger paste
  2 oz
• jasmine rice
  1.5 c
• mini cucumber
  8 unit
• peanuts
  2 oz
• pizza dough
  2 unit
• rice wine vinegar
  3.333 tbsp
• salt
  1 tsp
• scallions (sliced)
  12 unit
• sesame oil
  1 tbsp
• shrimp
  20 oz
• soy sauce
  4 tbsp
• sugar
  2.667 tbsp
• sweet soy glaze
  1/2 c

🍳 Cookware

• small pot
• small bowl
• medium bowl
• small bowl
• rolling pin
• large pan

1. 

   1

   Sprinkle ½ TBSP cornstarch over a clean work surface (1 TBSP for 4 servings). Remove pizza dough from packaging. Cut dough in half and shape each piece into a ball. (TIP: Spray your hands with nonstick cooking spray or dust with flour to prevent sticking.) Sprinkle another ½ TBSP cornstarch over top (1 TBSP for 4). Cover with a clean kitchen towel; let rest at room temperature, ⏱️ 15 minutes .

   cornstarch: 4 tbsp, pizza dough: 2 unit
2. 

   2

   In a small pot , combine jasmine rice , 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt . Bring to a boil, then cover and reduce heat to low. Cook until tender, ⏱️ 20 minutes . Keep covered off heat until ready to serve.

   jasmine rice: 1.5 c, salt: 1 tsp
3. 

   3

   In a small bowl , whisk together 1 packet rice wine vinegar , Szechuan paste , sweet soy glaze , remaining cornstarch, 1 TBSP sugar , and 1 cup water (2 packets vinegar, 2 TBSP sugar, and 1½ cups water for 4 servings). In a medium bowl , combine mini cucumber , half the soy sauce , half the remaining vinegar, 1 tsp sesame oil , and a drizzle of cooking oil (for 4, use 2 tsp sesame oil and a large drizzle of oil). Set aside, stirring occasionally. In a second small bowl , combine remaining soy sauce, remaining rice wine vinegar, half the ginger paste , half the minced garlic , and 1 tsp sugar (all the ginger paste and 2 tsp sugar for 4).

   rice wine vinegar: 3.333 tbsp, Szechuan paste: 4 tbsp, sweet soy glaze: 1/2 c, sugar: 2.667 tbsp, mini cucumber: 8 unit, soy sauce: 4 tbsp, sesame oil: 1 tbsp, cooking oil: 5 tsp, ginger paste: 2 oz, garlic: 8 clove
4. 

   4

   Stretch each dough ball into an oval. With a rolling pin , roll until thin, about 8 inches long. Sprinkle one dough oval with scallions , place other dough oval on top. Press down on edges to seal and roll into one pancake, 9 inches long and 8 inches wide. (Sprinkle scallions on both doughs for 4 servings.) Heat a large drizzle of oil in a large pan over medium. Add scallion dough to pan; cook, pressing down with a spatula occasionally, until brown, ⏱️ 4 minutes . Flip and cook until brown, ⏱️ 2 minutes . Wrap with foil to keep warm.

   scallions: 12 unit (sliced)
5. 

   5

   Add peanuts to pan used for dough and cook over medium-high heat, stirring, until toasted, ⏱️ 4 minutes . Transfer to a small bowl; set aside. Heat a drizzle of oil in same pan over medium-high heat. Add bell pepper and broccoli ; cook, stirring, until browned and just tender, ⏱️ 5 minutes . Season with salt and black pepper . Add scallion batons; cook until softened, ⏱️ 2 minutes more. Transfer to a medium bowl; set aside.

   peanuts: 2 oz, bell pepper: 4 unit, broccoli: 1 lb, black pepper: 1 tsp
6. 

   6

   Meanwhile, rinse shrimp under cold water, then pat dry with paper towels. Heat a large drizzle of oil in pan used for veggies over medium-high heat. Add shrimp in a single layer; cook, stirring occasionally, until opaque and almost cooked through, ⏱️ 4 minutes . Return veggies to pan with shrimp. Add garlic and cook until fragrant, ⏱️ 30 seconds . Add the sweet Szechuan sauce; cook, stirring, until sauce has thickened, ⏱️ 2 minutes more. Turn off heat. Stir in peanuts. TIP: If sauce seems too thick, stir in a splash of water.

   shrimp: 20 oz
7. 

   7

   Place scallion pancake on cutting board and cut into triangles. Divide rice and Kung Pao shrimp between shallow bowls. Serve cucumber salad and scallion pancake with sauce on the side.