Ingredients for Kung Pao Shrimp
- Chicken Broth
- 2 tablespoons oyster sauce
- Chili Paste
- 1 tablespoon cornstarch
- 2 tablespoons peanut oil
- 1 teaspoon sesame oil
- Large Shrimp
- Dry Roasted Peanuts
- Red Bell Pepper
- Garlic Cloves
- Fresh Ginger
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How to Make Kung Pao Shrimp
- In a small bowl, whisk together 1/4 cup chicken broth, 2 tablespoons oyster sauce, 1 tablespoon chile garlic paste, and 1 tablespoon cornstarch until smooth.
- Heat 2 tablespoons peanut oil in a large skillet or wok over medium-high heat.
- Add 1 pound shrimp and 1/2 cup peanuts to the skillet. Stir-fry for 2-3 minutes, until shrimp is pink and opaque.
- Remove shrimp and peanuts from the skillet and set aside.
- Add 1 teaspoon sesame oil to the skillet. Add 1 bell pepper (any color), thinly sliced, and stir-fry for 2 minutes, until slightly softened.
- Add 2 cloves garlic, minced, and 1 inch ginger, minced, to the skillet. Stir-fry for 30 seconds until fragrant.
- Pour the broth mixture into the skillet with the bell peppers, garlic, and ginger. Bring to a boil.
- Reduce heat to medium-low and simmer for 1 minute, or until the sauce has thickened slightly.
- Add the cooked shrimp and peanuts back to the skillet. Toss to coat in the sauce.
- Serve immediately over cooked rice or lo mein noodles. Garnish with chopped green onions (optional).
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
10g
Fat
17g
Carbs
4g
