More recipes

2026-05-20 09:09:30 -04:00
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+---
+title: Kung Pao Shrimp with Sichuan Roasted Green Beans
+servings: 2
+category: main course
+tags: chinese,garnish-and-gather,kung pao,shrimp
+source: Unknown
+description: 
+prep_time: 25 minutes
+---
+
+Preheat #oven{} to 425°.
+
+In a #pot{}, bring 1 1/2 cups @water{} & @salt{1/4 teaspoon} to a boil for @rice{3/4 cup, long grain}.
+
+Trim @green beans{2 1/2 cups}.
+
+Chop @green onions{2}, keeping white and green parts separate.
+
+Chop @cilantro{2 tablespoons}.
+
+On a #sheet pan{}, toss @green beans{} with @oil{1 tablespoon}, @ground Sichuan peppercorn{1/2 teaspoon}, @garlic{1 teaspoon}, @ginger{1 teaspoon} & @salt{1/4 teaspoon}.
+
+Transfer @green beans{} to the #oven{} and roast ~{13-16 minutes}, or until tender.
+
+Add @rice{} to boiling @water{}, return to a boil, reduce heat to medium-low, cover and cook ~{12-15 minutes}, until tender.
+
+Pat @shrimp{10 oz} dry and toss with @cornstarch{1 tablespoon}, @salt{} & @pepper{}.
+
+In a #sauté pan{}, heat @oil{1 tablespoon} over medium-high.
+
+Add @shrimp{} and cook ~{2-3 minutes} per side or until pink and cooked through, then remove and set aside.
+
+In the pan used for @shrimp{}, heat another @oil{1 tablespoon} over medium.
+
+Add white part of @green onions{} & @dried Tianjin chili{2}, then cook ~{1-2 minutes}.
+
+Add @mirin{2 tablespoons}, @tamari{2 tablespoons}, @honey{1 tablespoon}, @diced ginger{1 teaspoon} & 1/4 cup @water{}, whisk to combine, bring to a boil, then reduce heat to low and cook ~{3-5 minutes} or until thickened, adding a little more @water{} if it gets too thick.
+
+Add @shrimp{}, toss to coat, then remove @chili peppers{} and adjust seasoning to taste.
+
+Scoop @rice{} onto a plate and top with kung pao @shrimp{}. Garnish with @peanuts{2 tablespoons}, remaining @green onion{} & @cilantro{}. Enjoy @green beans{} on the side.