Oriental food made right in your own kitchen
KUNG PAO SHRIMP
Serves:
4 Difficulty Level: 2 (of 5) Prep Time: 10 Minutes Ready In: 20 Minutes
INGREDIENTS:
•1 cup chicken broth
•2 tablespoons oyster sauce
•1/2-1 teaspoon chili paste, depending on how hot you like it
•2 teaspoons cornstarch
•1 tablespoon peanut oil
•1 tablespoon sesame oil
•1 lb extra large shrimp, peeled and deveined
•1/2 cup dry roasted peanuts
•1 red bell pepper, chopped
•3 garlic cloves, minced
•1 tablespoon grated fresh ginger
PROCEDURE:
•Whisk together the broth, oyster sauce, chili paste, and
cornstarch in a small bowl.
•Heat the peanut oil in a large skillet, or wok if you have one, over medium
high heat.
•Add shrimp and peanuts and cook, stirring, until the shrimp are just barely
cooked (2 - 3 minutes).
•Transfer them to a plate.
•Heat the sesame oil in the skillet, and sauté the bell pepper until just
barely tender (about 3 minutes).
•Add the garlic and ginger to the skillet with the bell peppers and cook,
stirring, until fragrant (about 1 minute).
•Add the broth mixture to the pan with the pepper mixture.
•Bring to boil.
•When boiling, add the shrimp and peanuts and simmer until the sauce has
thickened, about 1 minute.
•Make sure the shrimp are done (but not overcooked).
Enjoy,
Chef Phil
Serve over rice or Lo Mein noodles
for a nice Oriental meal at home.
