Kung Pao Shrimp and Broccoli

From "The Infinite Feast: How to Host the Ones You Love—Recipes from the Big Easy . . . and Beyond" by Brian Theis, 2020 Click here for more on my new cookbook!

Kung Pao Shrimp and Broccoli

Makes 4 servings

3 tablespoons mirin or rice wine

2 tablespoons arrowroot starch or cornstarch

2 tablespoons toasted sesame oil

28 large peeled shrimp, deveined, tails removed

1 tablespoon peanut oil

1/3 cup cashews

Whole dried red chili peppers, about 12, seeded to reduce heat if desired

1 teaspoon minced garlic

1 teaspoon minced fresh ginger

1 package (10 ounces) frozen broccoli florets

1 green bell pepper, chopped

3 scallions, white and green parts, sliced

1/4 cup soy sauce

1/4 cup rice vinegar, divided

1 tablespoon sugar

In medium bowl, whisk together rice wine, starch, sesame oil. Add shrimp and marinate 20 minutes in fridge.

In large skillet or wok, heat peanut oil over medium heat. Add cashews and chili peppers, stir-fry till fragrant, about 2 minutes. Add garlic and ginger, cook 1 minute. Add broccoli, green pepper, half the scallions, stir-fry 2 minutes more. Add soy sauce, 2 tablespoons rice vinegar, sugar, 1/4 cup water.

Increase heat to medium-high and bring to simmer. Add shrimp with marinade, cook till shrimp are just pink. Splash with remaining 2 tablespoons rice vinegar, transfer to serving dish and sprinkle with scallions.