Kung Pao Shrimp
Ingredients
| 1 Pound | peeled and deveined large raw shrimp |
| 1/2 Cup | unsalted dry-roasted peanuts |
| 1 Cup | low-sodium chicken broth |
| 3 Tbs. | oyster sauce |
| 2-3 Tsp. | hot sauce |
| 2 Tsp. | cornstarch |
| 2 Tbs. | olive oil |
| 1 large | diced red bell pepper |
| 3-4 | minced garlic cloves |
| 1 Tbs. | grated fresh ginger |
Steps
- Whisk chicken broth, oyster sauce, hot sauce, and cornstarch in medium bowl.
- Heat 1 Tbs. oil in wok over medium-high heat until just smoking. Add shrimp and peanuts. Cook until shrimp are spotty brown, about 2 minutes. Transfer to plate.
- Heat remaining oil. Add red pepper and cook until soft, about 3 minutes. Stir in garlic and ginger. Cook until fragrant, about 30 seconds.
- Stir in broth mixture and bring to boil. Add shrimp and peanuts. Return to boil and simmer until sauce has thickened and shrimp are cooked through, about 1-2 minutes.
- Serve over rice or noodles.
Note
Use excess chicken broth as part of the fluid to cook rice or noodles.