Kung Pao Shrimp

Difficulty: Moderate

Kung Pao! Isn’t that fun to say? A wonderful quick and easy dish to pull off during a weeknight, full of tasty and tender shrimp, a bit of heat, crunchy peanuts and a fabulous silky sauce. I rate it moderate due to the ingredients, most I have on hand but if you do not cook Asian meals often you may require a trip to the grocery store, (look in the international section). Have all the ingredients prepped and ready to go as this stir-fry comes together quickly. Serve with steamed rice or lo mein noodles.

Ingredients
1 cup chicken broth
3 TBS oyster sauce
2 tsp Tabasco sauce (it is not that hot, so rest easy)
2 tsp corn starch
1 TBS hoisin sauce
2 tsp sesame oil
2 tsp rice wine vinegar

1 pound extra-large shrimp (21 to 25 count), peeled and deveined
2 teaspoons soy sauce
3 medium cloves garlic, minced
1 TBS fresh ginger, minced
3 tablespoons peanut oil or vegetable oil
½ cup roasted peanuts
1 medium red bell pepper, cut into ½-inch dice
3 medium scallions, sliced thin

Directions: Toss shrimp with soy sauce in medium bowl; marinate until shrimp have absorbed flavors, about 10 minutes. Mix garlic, ginger, and 1 tablespoon oil in small bowl; set aside. Mix chicken broth, oyster sauce, hot sauce, hoisin sauce, sesame oil, vinegar and cornstarch in small bowl or measuring cup; set aside.

Heat 1 tablespoon oil in a large skillet over high heat until just beginning to smoke. Add shrimp and cook, stirring about once every 10 seconds, until barely opaque, 30 to 40 seconds; add peanuts, stir into shrimp, and continue cooking until shrimp are almost completely opaque and peanuts have darkened slightly, 30 to 40 seconds longer. Transfer shrimp, and peanuts to a bowl; set aside.

Return skillet to burner and reheat briefly, 15 to 30 seconds. Add remaining 1 tablespoon oil, swirl to coat pan, and add red bell pepper; cook, stirring occasionally, until slightly softened, about 45 seconds. Clear center of pan, add garlic-ginger mixture, mash into pan with spoon or spatula, and cook until fragrant, 10 to 15 seconds; stir into peppers until combined. Stir broth mixture to recombine, then add to skillet along with reserved shrimp and peanuts; cook, stirring and scraping up browned bits on bottom of pan, until sauce has thickened to syrupy consistency, about 45 seconds. Stir in scallions; transfer to serving plate and serve immediately.

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