Kungpao Shrimp Spaghetti

This is one of my favorite dishes at CPK (California Pizza Kitchen) restaurant in California.

Kung Pao Sauce
■ 1 1/2 cups chicken stock
■ 2 tablespoons cornstarch
■ 3/4 cup soy sauce
■ 1/2 cup dry sherry
■ 3 tablespoons red chili paste with garlic
■ 1/4 cup sugar
■ 2 tablespoons red wine vinegar
■ 2 tablespoons Asian toasted sesame oil

For the Egg White-Cornstarch Mixture
■ 2 egg whites
■ 2 tablespoons cornstarch
■ 1/2 teaspoon salt

For the Pasta
■ 1 pound dry spaghetti
■ 1/2 cup plus two tablespoons olive oil
■ 20 to 24 medium shrimp, peeled and deveined
■ 20 whole Chinese dried red chili peppers
■ 1 cup unsalted roasted peanuts
■ 1/4 cup minced garlic
■ 3 cups coarsely chopped scallions

To Make the Kung Pao Sauce: In a medium saucepan, whisk together the chicken stock and cornstarch until the cornstarch has fully dissolved. Stir in all the remaining sauce ingredients and bring to a boil over medium-high heat. Reduce the heat and simmer until the sauce is thick enough to coat the back of a spoon, 15 to 20 minutes. Set aside.

To Make the Egg White-Cornstarch Mixture: In a mixing bowl, use a small whisk to stir together the egg whites, cornstarch, and salt until thoroughly blended; take care, however, not to beat them into a froth. Set aside.

To Prepare the Pasta: Being a large pot of salted water to a rapid boil. Add the pasta and cook until al dente, 8 to 9 minutes.

Meanwhile, in a large nonstick frying pan over high heat, heat the olive oil for about 1 minute. Add the shrimps to the Egg White-Cornstarch Mixture and toss to coat them. Taking great care to avoid splattering, add the coated shrimps to the pan and cook like a solid pancake until the egg mixture sets; then, using a large spatula, carefully flip the shrimps pieces over together and, with a wooden spoon, gently separate the pieces.

Carefully stir the Chinese peppers and roasted peanuts into the pan. As soon as they darken in color, after no more than 1 minute, stir in the garlic and scallions. Once the garlic begins to brown, after no more than 30 seconds, add the Kung Pao Sauce and toss and stir to coat the ingredients.

When the pasta is ready, drain it well and, in a large mixing or serving bowl, toss it thoroughly with the sauce. Serve family-style or transfer to individual serving bowls, artfully arranging the shrimps, vegetables, and peppers.