Kung Pao Shrimp

• 2 tbsp peanut oil
• 28 None jumbo shrimp, peeled and deveined, tails intact
• 2 cloves garlic, crushed
• 4 None fresh small red Thai chili peppers, finely chopped
• 1 tsp Sichuan peppercorns, crushed
• 1 lb choy sum, trimmed and coarsely chopped
• 1/4 cup light soy sauce
• 1/4 cup Chinese cooking wine
• 1 tsp sugar
• 1 can (8 oz) water chestnuts, drained and halved
• 4 None green onions, coarsely chopped
• 1/2 cup roasted unsalted peanuts

1. Heat half the oil in wok on high heat. Stir-fry shrimp, in batches, until changed in color. Remove from wok.
2. Heat remaining oil in wok. Stir-fry garlic, chili peppers and peppercorns until fragrant. Add choy sum; stir-fry until wilted. Return shrimp to wok with soy sauce, wine, sugar and water chestnuts; stir-fry 2 mins. Remove from heat; stir in green onions and nuts.

peanut oil, jumbo shrimp, garlic, chili peppers, sichuan, choy, light soy sauce, chinese cooking wine, sugar, water chestnuts, green onions, peanuts

Taken from recipes-plus.com/api/v2.0/recipes/35860 (may not work)