Kung Pao Shrimp

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. 1

   Whisk together the broth, oyster sauce, chile paste, and cornstarch in a small bowl.

2. 2

   Heat the peanut oil in a large skillet over medium high heat.

3. 3

   Add shrimp and peanuts and cook, stirring, until the shrimp are just barely cooked (2 - 3 minutes). Transfer them to a plate.

4. 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. 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. 6

   Serve over rice or lo mein noodles.