Kung Pao Shrimp

By commercecook

Ingredients

• Sauce:
• 1 tablespoon oil
• 1/4 cup red bell pepper, diced
• 1/4 cup green bell pepper, diced. (I used only red because I don't like green pepper.)
• 12 ounces large shrimp, peeled with the tails taken off
• 2 cloves garlic, minced. (I used two cubes of garlic from Trader Joes
• 1/2 cup chopped onion
• 3 tablespoons low sodium soy sauce
• 3 tablespoons water
• 1 teaspoon cornstarch
• 1 teaspoon rice wine vinegar
• 1/8 sesame oil
• 1/4 teaspoon fresh ginger, minced
• 1/2 teaspoon Srirachi. ( didn't add this, just put it on the table)
• Garnish:
• Roasted, unsalted peanuts
• Green onions, sliced
• Sesame seeds. (I didn't use these)

Preparation

Step 1

Heat oil in a large skillet. Add peppers and onions and sauté for 2-3 minutes. (They will continue to cook with the shrimp and sauce.)
Add shrimp and sauté until cooked through, 3-4 minutes.
Add garlic and cook for 1 minute.
Mix the sauce and pour over the shrimp and pepper. Turn the heat down and allow the shrimp to simmer until the sauce thickens. (I doubled the sauce for 2 pounds of shrimp. ). It was not thick enough for me, so I added more cornstarch mixed with a little water.
Serve over brown rice. Garnish with peanuts, green onions, and sesame seeds.