Kung Pao Shrimp

A quick and easy meal that is full of spice and flavor. It makes plenty of sauce for serving over rice or lo mein noodles. The whole family loved it.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1  cup chicken broth
• 2  tablespoons oyster sauce
• 1⁄2-1  teaspoon  chili paste, depending on how hot you like it (like sambal oelek)
• 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

Directions

1. Whisk together the broth, oyster sauce, chile paste, and cornstarch in a small bowl.
2. Heat the peanut oil in a large skillet over medium high heat.
3. Add shrimp and peanuts and cook, stirring, until the shrimp are just barely cooked (2 - 3 minutes). Transfer them to a plate.
4. Heat the sesame oil in the skillet, and saute the bell pepper until just barely tender (about 3 minutes). Then add the garlic and ginger to the skillet with the bell peppers and cook, stirring, until fragrant (about 1 minute).
5. 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).
6. Serve over rice or lo mein noodles.