Kung Pao Shrimp

Last updated on July 3, 2021

Serves 3-4

Stir Fry ingredients:

2 Tablespoons vegetable oil

1lb Shrimp deveined and peeled

1 Small white onion (cut in to a large dice)

5-6 Red chili peppers ( more or less depending on desired heat. I used 8. I like it hot and this was perfect.)

1 Small red bell pepper (cut in to 1 inch strips)

1 Small green bell pepper (cut in to 1 inch strips)

1 Tablespoon minced garlic

1/2 can of bamboo shoots

1/2 can water chestnuts

1/2 cup of unsalted roasted peanuts

Salt and pepper to taste

Sauce ingredients:

3 Tablespoons soy sauce

2 Tablespoons hoisin sauce

3 Teaspoons sesame oil

3 Teaspoons sugar

3 Teaspoons cornstarch

3 Tablespoons of water

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First toast red chilis for 2 minutes. Then cut in half and remove seeds. Chop onion in to a large dice. Chop bell peppers in to 1 inch strips, and mince garlic. Then in a separate small bowl whisk together all the sauce ingredients.

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Heat oil in hot pan. Sauté onions till they start to get tender 2-3 minutes. Add bell pepper continue to sauté for 3-4 minutes. Season with salt and pepper. Add garlic sauté for another minute.

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Add bamboo shoots and water chestnuts (missing in picture because I forgot. Ever forget? I did. Add shrimp and stir fry for 3-4 minutes or until the shrimp are just turning pink.

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Add chili peppers and peanuts. Add sauce and stir. Bring to a boil for about a minute or until the sauce starts to thicken. Stir and serve with rice. Enjoy!!