KitchenMagician's Recipe

SEAFOOD - SHRIMP - KUNG PAO

Category: Seafood

Makes 4 servings.

1 c. chicken broth
3 T. oyster sauce
2 tsp. hot sauce
2 tsp. cornstarch
2 T. vegetable oil
1 lb. extra-large shrimp*, peeled and deveined
1/2 c. dry-roasted peanuts
1 red pepper, seeded and chopped
3 cloves garlic, minced
1 T. grated fresh ginger
3 c. cooked rice

In small bowl, whisk together broth, oyster sauce, hot sauce and cornstarch.
Heat 1 tablespoon oil in large skillet over medium-high heat until just smoking.
Add shrimp and peanuts. Cook until shrimp are spotty brown, about 2 minutes; transfer to plate.
Add remaining oil and bell pepper to empty skillet and cook until lightly browned, about 3 minutes.
Stir in garlic and ginger and cook until fragrant, about 30 seconds.
Stir in broth mixture and bring to boil. Add shrimp and peanuts and simmer until sauce has thickened and shrimp are cooked through, about 1 minute. Serve over rice.

*Chicken can be substituted for shrimp.