---
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.