Kung Pao Shrimp With Chilies And Cashews Recipe

Kung pao shrimp is a classic dish from the sichuan province located in the southwest region of china. Traditionally this dish is made with chicken but using shrimp adds a delicious seafood flavor. This dish has also become a staple of western chinese cuisine. Kung pao is named after ding baozhen a chinese governor of the sichuan province in the 1800s. Baozhen lived during the late qing dynasty. The name kung pao actually comes from baozhen's nickname gongbao which translated to "Crown prince's tutor". Baozhen is remembered for his work on the dujiangyan irrigation project. A statue to honor him has been erected in dujiangyan city. The traditional version of this recipe is very spicy and might not be suitable for those with a more bland palet. There are regional variations of this recipe throughout china. Provinces outside of sichuan often have less spicy recipes. Although the western version of kung pao includes more orange flavors and a much tamer spice flavor, this recipe will keep to the traditional chinese recipe. Although this recipe will not include the traditional sichuan peppercorns which can cause one's mouth to go numb. Traditionally kung pao is known for being an incredibly spicy dish.