Kung Pao Shrimp
1 lb. medium shrimp. peeled and deveined
1 tsp. Chinese five-spice powder
1 tsp. cornstarch
2 Tbsp. oyster sauce
1 Tbsp. rice wine vinegar
2 tsp. sesame chili oil
1 small onion, sliced
1 red or yellow bell pepper, sliced
2 tsp. grated fresh ginger
2 cups snow peas, trimmed
2 tsp. chopped peanuts
In a small bowl, toss the shrimp with the five-spice powder and cornstarch. In another small bowl, mix the oyster sauce, rice vinegar and 2 tablespoons water.
In a large skillet, heat sesame chili oil over medium-high. Add the onion, pepper, ginger and 1 tablespoon water; and stir-fry until vegetables soften,2 to 3 minutes. Add the shrimp and cook 2 minutes. Add the snow peas and sauce. Cook until the shrimp are opaque in the center and the sauce thickens, 2 to 3 minutes..Garnish with the peanuts.
(Recipe was in EveryDay with Rachael Ray; Lighten-Up Chinese Food; 2016)
Recent Comments