Recipe Instructions:
Ingredients:
• 1 lb shrimp, peeled and deveined
• 2 tablespoons soy sauce
• 1 tablespoon rice wine or dry sherry
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil, divided
• 1/2 cup unsalted peanuts
• 3-4 dried red chilies, or to taste
• 3 garlic cloves, minced
• 1-inch piece of ginger, minced
• 1 bell pepper, diced
• 3-4 green onions, chopped
• For the sauce:
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon hoisin sauce
• 1 tablespoon sugar
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch dissolved in 1/4 cup water
Instructions:
• In a bowl, combine the shrimp with soy sauce, rice wine (or sherry), and cornstarch. Mix well and let it marinate for 15-20 minutes.
• In another bowl, mix together soy sauce, rice vinegar, hoisin sauce, sugar, and sesame oil. In a separate small bowl, dissolve cornstarch in water and add to the sauce mixture. Stir well and set aside.
• Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add peanuts and stir-fry for 1-2 minutes until lightly toasted. Remove peanuts and set aside.
• In the same skillet, add the remaining tablespoon of oil. Add dried red chilies, garlic, and ginger. Stir-fry for about 30 seconds until fragrant.
• Add marinated shrimp to the skillet. Stir-fry for 2-3 minutes until shrimp turn pink and are cooked through.
• Add diced bell pepper and chopped green onions to the skillet. Stir-fry for another 2-3 minutes until vegetables are tender-crisp.
• Give the prepared sauce a stir and then pour it over the shrimp and vegetables in the skillet. Stir well to coat everything evenly.
• Cook for 1-2 minutes until the sauce thickens and coats the shrimp and vegetables.
• Transfer Kung Pao Shrimp to a serving dish. Garnish with toasted peanuts.
• Serve hot over steamed rice or noodles. Enjoy your homemade Kung Pao Shrimp!
