Park Eun-young's Gongbo Shrimp
A Sichuan-inspired stir-fry that quickly cooks tender shrimp with celery and cashews in a spicy-sweet-tangy gongbo sauce.
Ingredients needed 2 servings
Recipe
Cooking tips
- Coating the shrimp with starch slurry first, then oil, prevents sticking and ensures they cook evenly and stay moist.
- To preserve the vinegar aroma, avoid overcooking after adding the sauce.
Recommended for
- Those who love spicy-sweet-tangy Chinese stir-fries.
- Those preparing a special meal for guests using shrimp.
- Fans of rich, nutty textures.
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