Easy Kung Pao Shrimp
Monday - September 18, 2017 11:10 am ,
Category : RECIPES
Ingredient:
2 tbsp vegetable oil
1 green bell pepper
1 sweet onion
1 tsp chili paste
1 pound frozen cooked large shrimp, thawed, peeled and deveined
1/4 cup roasted peanuts
3 tbsp water
2 tbsp soy sauce
2 tbsp honey
1 tsp cornstarch
1/2 tsp sesame oil
1/2 tsp vinegar
1/2 tsp ground ginger
2 cups cooked white rice
Method:
Add oil to 12-inch skillet over high heat.
Dice pepper and onion. Add to oil and cook for 2 minutes, stirring often.
Add chili paste and cook 1 minute. Add shrimp and peanuts to pan.
In a small bowl, whisk together remaining ingredients until combined. Pour over shrimp mixture.
Cook, stirring constantly, over high heat until shrimp is hot and sauce has thickened, about 5 minutes.
Serve with rice.
2 tbsp vegetable oil
1 green bell pepper
1 sweet onion
1 tsp chili paste
1 pound frozen cooked large shrimp, thawed, peeled and deveined
1/4 cup roasted peanuts
3 tbsp water
2 tbsp soy sauce
2 tbsp honey
1 tsp cornstarch
1/2 tsp sesame oil
1/2 tsp vinegar
1/2 tsp ground ginger
2 cups cooked white rice
Method:
Add oil to 12-inch skillet over high heat.
Dice pepper and onion. Add to oil and cook for 2 minutes, stirring often.
Add chili paste and cook 1 minute. Add shrimp and peanuts to pan.
In a small bowl, whisk together remaining ingredients until combined. Pour over shrimp mixture.
Cook, stirring constantly, over high heat until shrimp is hot and sauce has thickened, about 5 minutes.
Serve with rice.
