Kung Pao Shrimp

This recipe for Kung Pao shrimp is chock complete of vegetables and peanuts and is cooked in a savory yet spicy sauce. Make your own take out in just 20 minutes!

I’ve again with but some other make your very own take-out recipe. i'm hoping you all like chinese language meals as an awful lot as we do, I’ve been on a stir frying roll recently! This Kung Pao shrimp is so very clean to make, i will have it at the table in 20 minutes flat! I delivered lots of greens for coloration and crunch, and the sauce is highly spiced enough to add a touch kick, but now not so hot which you’ll be attaining for a pitcher of water.

i really like to apply extra huge shrimp for this recipe, just due to the fact the shrimp are absolutely the big name of the display right here. The shrimp get cooked with peppers and onions and are tossed in a savory sauce.

INGREDIENTS

For the stir fry:

• 1 tablespoon vegetable oil
• 1 pound large shrimp peeled and deveined
• 1 red bell pepper cut into 1 inch pieces
• 1 green bell pepper cut into 1 inch pieces
• 1/2 cup yellow onion cut into 1/2 inch pieces
• 1 teaspoon minced garlic
• 4-6 dried red chilies seeded and cut in half (you can use more or less chilies to adjust the heat level to your preference)
• 1/2 cup roasted unsalted peanuts
• salt and pepper to taste

For the sauce:

• 2 tablespoons soy sauce
• 1 tablespoon hoisin sauce
• 2 teaspoons sesame oil
• 2 teaspoons sugar
• 2 teaspoons cornstarch
• 2 tablespoons water

INSTRUCTIONS

1. Heat the oil in a large pan over high heat. Add the onion and cook for 2-3 minutes or until just softened. Add the red and green bell pepper and cook for 3-4 minutes or until tender. Season with salt and pepper to taste. Add the garlic and cook for 30 seconds.
2. Add the shrimp to the pan and cook for 3-4 minutes, or until shrimp are pink and opaque. Add the chilies and peanuts to the pan.
3. While the shrimp and vegetables are cooking, make the sauce. Whisk together all of the sauce ingredients in a small bowl.
4. Add the sauce to the shrimp mixture and bring to a boil; cook for 30 seconds to 1 minute, or until sauce is just thickened. Serve immediately.

Based On The Recipe From : https://www.dinneratthezoo.com/kung-pao-shrimp/