Kung Pao Shrimp

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 cup chicken broth
• 2 tablespoons oyster sauce
• 1/2-1 teaspoon chili paste, depending on how hot you like it (like sambal oelek)
• 2 teaspoons cornstarch
• 1 tablespoon peanut oil
• 1 tablespoon sesame oil
• 1 lb extra large shrimp, peeled and deveined
• 1/2 cup dry roasted peanuts
• 1 red bell pepper, chopped
• 3 garlic cloves, minced
• 1 tablespoon grated fresh ginger

Recipe

• 1 whisk together the broth, oyster sauce, chile paste, and cornstarch in a small bowl.
• 2 heat the peanut oil in a large skillet over medium high heat.
• 3 add shrimp and peanuts and cook, stirring, until the shrimp are just barely cooked (2 - 3 minutes). transfer them to a plate.
• 4 heat the sesame oil in the skillet, and saute the bell pepper until just barely tender (about 3 minutes). then add the garlic and ginger to the skillet with the bell peppers and cook, stirring, until fragrant (about 1 minute).
• 5 add the broth mixture to the pan with the pepper mixture. bring to boil. when boiling, add the shrimp and peanuts and simmer until the sauce has thickened, about 1 minute. make sure the shrimp are done (but not overcooked).
• 6 serve over rice or lo mein noodles.