Kung Pao Shrimp
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
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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.
Source
Original recipe: View Original