Kung Pao Shrimp

Ingredients

• Sauce:
• 2 tablespoons canola oil
• 1 teaspoon cornstarch
• 1 ¹/₃ cups thinly sliced green bell pepper strips (about 1 large)
• Shrimp:
• 3 cups hot cooked short-grain rice
• 1 tablespoon Shaoxing (Chinese rice wine), dry sherry, or sake
• + 13 more ingredients
• • 1 tablespoon minced peeled fresh ginger
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon sugar
  • ½ teaspoon dark sesame oil
  • 2 tablespoons water
  • ¼ cup chopped unsalted, dry-roasted peanuts
  • 1 tablespoon Chinese black vinegar or balsamic vinegar
  • 1 pound peeled and deveined medium shrimp
  • ¾ teaspoon cornstarch
  • 1 tablespoon minced garlic
  • 3 to 4 small dried hot red chiles, broken in half and seeded
  • Remaining ingredients:
  • ½ teaspoon salt

1. To prepare shrimp, combine first 4 ingredients; cover and chill 10 minutes. 2. To prepare sauce, combine sugar and next 5 ingredients (through sesame oil). 3. Heat a 14-inch wok over high heat. Add canola oil to wok, swirling to coat. Add bell pepper, garlic, ginger, and chiles to wok; stir-fr...

View full recipe at My Recipes