5-6piecesdried chiliescut into 1-inch (2.5cm) segments
1tspwhole Sichuan pepper
1tbspminced ginger
1tbspminced garlic
3scallionswhite parts only, cut into 1/2- inch (1.3cm) segments
2celery stalkscut into 1/2- inch(1.3cm) segments
1lb (450 g)shrimppeeled, tails on
½cupKungpao Sauce
½cuproasted cashews or peanuts
microgreens or edible flowersfor garnish (optional)
white ricefor serving
Instructions
Kung Pao Sauce
In a small bowl, mix all ingredients together until well-combined.
Shrimp
In a wok or frying pan over high heat, add the oil and heat until smoking. Add the chilies and Sichuan pepper and fry quickly so they don’t burn, 10 to 20 seconds. Add the ginger, garlic and scallions and fry until fragrant. Add the celery and shrimp and flash-fry for about 3 minutes, until the shrimp start to turn pink.
Pour in the sauce, stirring to make sure it coats all the ingredients evenly for 1 minute. The sauce will thicken as soon as it hits the heat, so move quickly here. Stir in the cashews at the very end before transferring to a serving platter.
Garnish with the microgreens (if using) and serve immediately with rice.