Name: Kung Pao Shrimp
Yield: Serves 4
Ingredients: 2 Tbsp. granulated sugar; 2 Tbsp. chicken stock or water; 2 tsp. Shaoxing wine; 2 tsp. light soy sauce; 1 tsp. dark soy sauce; 2 Tbsp. black vinegar; 1⁄2 tsp. cornstarch; 2 Tbsp. neutral oil; 5 or 6 pieces dried chiles, cut into 1-inch segments; 1 tsp. whole Sichuan pepper; 1 Tbsp. minced ginger; 1 Tbsp. minced garlic; 3 scallions, white parts only, cut into 1⁄2-inch segments; 2 celery stalks, cut into 1⁄2-inch segments; 1 lb. shrimp, peeled, tails on; 1⁄2 cup Kungpao Sauce; 1⁄2 cup roasted cashews or peanuts; Microgreens or edible flowers for garnish (optional); White rice for serving

Photo by Yudi Ela Echevarria

A classic flavor profile in Sichuan cuisine, kungpao is characterized by a balance of spicy, savory, sour, and sweet tastes. The make-ahead sauce is versatile and can be applied to many canvases, most famously on chicken. I’ve made everything from kungpao eel to venison to tofu, but the version I frequently make is shrimp, since it comes together quickly. Take caution when you fry the dried chiles. Depending on how hot your chiles are, the room and your lungs might fill with smoke, so try not to take any deep breaths and definitely turn on the exhaust fan and open the windows.

This recipe was excerpted from ‘The Book of Sichuan Chili Crisp' by Jing Gao. Buy the full book on Amazon.