KUNG POA SHRIMP RECIPES

Steps:

• In a small dry skillet, toast the dry chiles until they have deepened in color and have begun to release a toasty aroma, 30 seconds to 1 minute. Remove from the skillet and set aside.
• Heat a large saute pan over high heat for about 1 minute. When you see the first wisps of white smoke, swirl in the vegetable oil, cashews, garlic, and toasted chiles. Stir and scrape the pan until the garlic is light brown, about 30 seconds.  
• Toss the shrimp into the pan, stirring constantly, until the shrimp just starts to turn pink and everything starts to smell amazing, about 1 more minute. Add the bell pepper and onions, and cook, stirring, until the onion starts to turn translucent, about 1 minute.    
• Add the oyster sauce and sambal. Stir the cornstarch into the chicken stock to make a slurry, then add it to the pan. Stir well, scraping the brown bits from the bottom of the pan to deglaze and incorporate them into the sauce. Taste and adjust the seasoning if necessary. When the shrimp have just turned pink and opaque, meaning the shrimp are cooked through, turn off the heat. Sprinkle in the scallions, add the sesame oil and a pinch of white pepper. Stir everything in the pan to coat all the ingredients.   
• Serve immediately with steamed rice.

Steps:

• Combine broth, vinegar, soy sauce, cornstarch, sugar, and sesame oil in cup; set aside.
• Heat wok or large skillet over high heat until drop of water sizzles. Swirl in peanut oil. Add garlic, ginger, and red pepper flakes and stir-fry 10 seconds. Add shrimp and cook, undisturbed, 1 minute, letting shrimp begin to sear. Stir-fry 30 seconds, until shrimp are lightly browned but not cooked through.
• Add snap peas and salt. Stir-fry 30 seconds or just until combined. Add bell pepper and scallions. Stir broth mixture and add to wok. Stir-fry 1–2 minutes or until shrimp are just cooked and vegetables are crisp-tender.
• Serving size: 1? cups