KUNG PAO SHRIMP

This recipe for 'Kung Pao Shrimp' is chock full of veggies and peanuts and is coked a savory yet spicy sauce, make your own take out in just 20 minutes !!

I hope you all like Chinese food as much as we do, I’ve been on a stir frying roll lately! This Kung Pao shrimp is so very easy to make, I can have it on the table in 20 minutes flat! I added lots of veggies for color and crunch, and the sauce is spicy enough to add a little kick, but not so hot that you’ll be reaching for a glass of water.

Can I just tell you how delicious this Kung Pao shrimp is? Since there’s plenty of veggies already in the mix, simply steam up some rice and dinner is served!

KUNG PAO SHRIMP RECIPE
This recipe for Kung Pao shrimp is veggies, peanuts and plenty of shrimp, cooked in a savory and spicy sauce. Make your own take out in just 20 minutes!



Ingredients

For the stir fry:

• 1 tablespoon vegetable oil
• 1 pound large shrimp peeled and deveined
• 1 red bell pepper cut into 1 inch pieces
• 1 green bell pepper cut into 1 inch pieces
• 1/2 cup yellow onion cut into 1/2 inch pieces
• 1 teaspoon minced garlic
• 4-6 dried red chilies seeded and cut in half (you can use more or less chilies to adjust the heat level to your preference)
• 1/2 cup roasted unsalted peanuts
• salt and pepper to taste

For the sauce:

• 2 tablespoons soy sauce
• 1 tablespoon hoisin sauce
• 2 teaspoons sesame oil
• 2 teaspoons sugar
• 2 teaspoons cornstarch
• 2 tablespoons water

Instructions

1. Heat the oil in a large pan over high heat. Add the onion and cook for 2-3 minutes or until just softened. Add the red and green bell pepper and cook for 3-4 minutes or until tender. Season with salt and pepper to taste. Add the garlic and cook for 30 seconds.
2. Add the shrimp to the pan and cook for 3-4 minutes, or until shrimp are pink and opaque. Add the chilies and peanuts to the pan.
3. While the shrimp and vegetables are cooking, make the sauce. Whisk together all of the sauce ingredients in a small bowl.
4. Add the sauce to the shrimp mixture and bring to a boil; cook for 30 seconds to 1 minute, or until sauce is just thickened. Serve immediately

Recipe Adapted : KUNG PAO SHRIMP @ dinneratthezoo