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1-2 tbsp - Chili garlic sauce
1/3 cup  - Oyster sauce
1 tsp    - Sesame oil
1/4 cup  - Chicken stock
1 tsp    - Cornstarch dissolved in 1 tsp of water
3 tbsp   - Vegetable oil
3 cloves - Garlic, chopped
3 -4 ea  - Dried chiles de arbol
1 tsp    - Crushed red peppers
3 lbs    - Shrimp, medium, peeled and deveined
1 ea     - Red bell pepper, cut into strips
1 ea     - Onion, medium, diced
2/3 cups - Whole roasted cashews (or peanuts)
1/8 tsp  - Ground white pepper
Pinch    - Sichuan peppercorn powder
3 ea     - Scallions, sliced

INSTRUCTIONS

1)  Combine the chili garlic sauce, oyster sauce, sesame oil, chicken stock, and
    cornstarch slurry in a small bowl and set aside.
2)  Heat a wok or large saute pan over high heat.
3)  Swirl in the oil, garlic, chilies and crushed red pepper.
4)  Stir for about 30 seconds.
5)  Add the shrimp to the pan and spread it out into a single layer, and let it
    cook for 30 seconds.
6)  Stir-fry for another 30 to 60 seconds until the shrimp just starts to turn
    pink.
7)  Add the vegetables and cashews and stir-fry for about a minute.
8)  Add the sauce, Sichuan peppercorn powder, the white pepper, and stir until
    the sauce thickens and coats the shrimp.
9)  Stir-fry for another minute until the shrimp is fully cooked.
10) Add the scallions and stir.

NOTES

1)  This recipe calls for 3 to 4 dried chili de arbol. These are intended to
    impart heat to the dish but not to be eaten. If you can't find the Sichuan
    peppercorns, make this Kung Pao shrimp anyway. It's still delicious.
2)  The recipe calls for 3 pounds of unpeeled shrimp, which you peel and devein.
    If you find shrimp that is already peeled and deveined, use about 25 to 30
    ounces.
3)  The most important thing for success is to get everything ready and lined up
    because you will be working quickly. You could alos use a digital timer for
    each step.

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