Kung Pao Shrimp
|Shrimp||9 Ounce, peeled and deveined|
|Asian chili sauce||1 Tablespoon (Sriracha or Sambal)|
|Onion||1 Medium, chopped|
|Hot pepper/Bell pepper||1 Large, chopped|
|Carrot||1 , chopped|
|Garlic||3 Clove (15 gm), butter|
|Green onions||3 , chopped|
|Vegetable oil/Peanut oil||1 Tablespoon|
|Chicken stock||1 Cup (16 tbs) (to taste)|
|Soy sauce||1 Tablespoon (to taste)|
|Cornstarch slurry||2 Tablespoon (1 tablespoon cornstarch mixed with 2 tablespoons of water)|
|Scallion||1 Tablespoon, chopped (for garnish)|
1. Mix the shrimp together with the sriracha sauce and set aside.
2. Mix the chicken stock and soy sauce together and set aside.
3. In a large nonstick skillet over a medium high heat, add the shrimp and half the oil and sauté for 3 minutes on the first side and 2 minutes on the second side.
4. Remove the shrimp from the pan and set them aside.
5. Add all of the veggies to the pan with the rest of the oil and dried chilies.
6. Sauté over a high heat for 3 minutes stirring frequently.
7. Add the chicken stock, soy sauce and cornstarch slurry to the pan and allow it to simmer for a minute.
8. Add the shrimp back to the pan and simmer for another minute.
9. Stir in the peanuts, mix well.
10. Garnish Kung Pao shrimp with scallions and serve with rice.
If you’re following a gluten free diet be sure to use gluten free soy sauce and chicken stock in the recipe. For a milder dish follow one or all of the following suggestions: Don’t marinate the shrimp in the Asian hot sauce. Switch the long hot pepper with red bell pepper. Omit the dried red chilies.