Kung Pao Shrimp
Ingredients
The stir fry
-
1
tablespoon
vegetable oil
-
1
pound
large shrimp, peeled and deveined
-
1
each
red bell pepper, cut into 1 inch pieces
-
1
each
green bell pepper, cut into 1 inch pieces
-
½
cup
yellow onion, cut into ½ inch pieces
-
1
teaspoon
minced garlic
-
4-6
each
dried red chilies, seeded and cut in half
-
½
cup
roasted unsalted peanuts
-
to taste
salt
-
to taste
pepper
The sauce
-
2
tablespoons
soy sauce
-
1
tablespoon
hoisin sauce
-
2
teaspoons
sesame oil
-
2
teaspoons
sugar
-
2
teaspoons
cornstarch
-
2
tablespoons
water
Instructions
- Heat the vegetable oil in a large pan over high heat.
- Add the onion and cook for 2-3 minutes until softened.
- Add the red and green bell peppers and cook for 3-4 minutes until tender.
- Season with salt and pepper, then add the garlic and cook for 30 seconds.
- Add the shrimp and cook for 3-4 minutes until pink and opaque.
- Add the chilies and peanuts to the pan.
- In a separate bowl, whisk together all the sauce ingredients.
- Pour the sauce over the shrimp and vegetables, bring to a boil, and cook until thickened.
- Serve immediately.
Nutrition Facts (estimated)
Servings
4
Calories
265
Total fat
15g
Total carbohydrates
12g
Total protein
35g
Sodium
988mg
Cholesterol
173mg
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