Kung Pao Shrimp

One of my favorite recipes, inspired by an awesome meal I had in Chinatown in Boston before we moved to Seattle, and the lack of good takeout restaurants in Seattle.

2 cloves garlic, minced
3 kung pao peppers, rehydrated and very finely minced
2-3 Tbsp vegetable oil
1 heart of celery, chopped
1 lb raw shrimp, peeled and deveined, cut into 3-4 pieces each
2 tsp cornstarch
1/4 cup soy sauce
1/4 cup rice vinegar
1 tsp sugar
1/2 cup unsalted peanuts
Brown rice, cooked

Heat vegetable oil in a large skillet until hot. Add 2 cloves minced garlic and 3 finely chopped kung pao chilies (rehydrated in the rice's boiling water), cook 30-60 seconds. Add in 1 heart of chopped celery, and a pound of shrimp, cut into 3-4 pieces, coated lightly with corn starch, let cook for 2 minutes. Add in 1/4  cup soy and 1/4 rice vinegar, and a tsp of sugar. Saute for 1 minute and add 1/2 cup unsalted peanuts. Remove as soon as shrimp are opaque. Serve with rice.


Note: Do not touch the chilies - use a glove (or sandwich bag) while chopping to prevent burns. Since the recipe cooks very quickly once it gets going, have all ingredients ready before heating the oil.