Kung Pao Shrimp

Ingredients

• 1 lb Large shrimp, peeled and deveined
• 0.5 cup Roasted peanuts
• 8 pieces Dried red chilies
• 1 medium Bell pepper, diced
• 2 tbsp Soy sauce
• 1 tbsp Rice vinegar
• 1 tsp Sugar
• 1 tsp Cornstarch
• 1 tbsp Ginger, minced
• 2 cloves Garlic, minced
• 1 tsp Sesame oil(optional)

Instructions

1. 1

   In a small bowl, whisk together soy sauce, rice vinegar, sugar, and cornstarch to create the sauce.

2. 2

   Heat a wok or large skillet over high heat with a tablespoon of oil.

3. 3

   Add the dried chilies and stir-fry for 30 seconds until fragrant and slightly darkened.

4. 4

   Add the shrimp and cook until they just turn pink, about 2-3 minutes. Remove shrimp from the pan and set aside.

5. 5

   In the same pan, add ginger, garlic, and bell peppers. Stir-fry for 2 minutes.

6. 6

   Return the shrimp to the pan and pour in the sauce mixture.

7. 7

   Stir constantly until the sauce thickens and coats the shrimp.

8. 8

   Fold in the roasted peanuts and drizzle with sesame oil before serving hot over rice.