pat's Recipe

Kung Pao Shrimp

Category: Seafood

Serves 4
1 cup low-sodium chicken broth
3 tablespoons oyster sauce (see note)
2 teaspoons hot sauce
2 teaspoons cornstarch
2 tablespoons vegetable oil
1 pound extra-large shrimp , peeled and deveined
1/2 cup dry-roasted peanuts
1 red bell pepper , seeded and chopped
3 garlic cloves , minced
1 tablespoon grated fresh ginger


1. Whisk broth, oyster sauce, hot sauce, and cornstarch in bowl.

2. Heat 1 tablespoon oil in large skillet over medium-high heat until just smoking. Add shrimp and peanuts and 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.