Description
Kung pao shrimp is a fantastic dish that always goes down well! Serve with rice.
Ingredients
- 2 tablespoons soy sauce
- 2 tablespoons chicken broth
- 2 teaspoons sesame oil
- 1 teaspoon cornstarch
- 2 teaspoons water
- ½ pound medium shrimp, peeled and deveined
- ⅓ cup chicken broth
- 2 tablespoons white sugar
- 2 tablespoons vinegar
- 1 ½ tablespoons soy sauce
- 1 ½ teaspoons sesame oil
- 1 teaspoon cornstarch
- 2 tablespoons vegetable oil
- 1 small onion, thinly sliced
- 1 (8 ounce) can sliced bamboo shoots, drained
- 1 green bell pepper, seeded and cut into 1-inch slices
- 1 dried red chile pepper
- 2 tablespoons salted peanuts, or to taste
Instructions
- Combine soy sauce
- chicken broth
- and sesame oil in a bowl. Dissolve cornstarch in water and mix into the bowl. Add shrimp and stir to coat. Cover and refrigerate for 1 1/2 hours; stir occasionally.
- Mix chicken broth
- sugar
- vinegar
- soy sauce
- sesame oil
- and cornstarch together to make the sauce. Set aside.
- Heat oil in a large frying pan. Add onion and cook
- stirring occasionally
- until limp and translucent
- about 5 minutes. Add shrimp and stir until pink
- about 1 minute. Stir in bamboo shoots
- bell peppers
- and dried chile; cook for 1 minute. Pour in sauce and peanuts. Cook until sauce boils and thickens slightly
- about 5 minutes.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 1 hr 55 mins
Servings: 2