Kung Pao Shrimp

By á-73721

I added 4 garlic cloves, minced and used a pound of shrimp

Ingredients

• 3 tablespoons reduced-sodium soy sauce
• 2 tablespoons rice vinegar
• 2 teaspoons cornstarch
• 1 teaspoon sriracha
• 1 teaspoon sugar
• 2 tablespoons canola oil
• 12 ounces shelled and deveined medium shrimp
• 1 cup chopped onion
• 2 sweet red peppers, seeded and cut into 1-inch chunks
• 1 cup sliced celery
• 6 ounces brown mushrooms, stems removed, quartered
• 1/2 cup sliced water chestnuts, quartered
• 1/2 cup cashews
• 3 cups cooked white rice
• 4 scallions, sliced

Preparation

Step 1

In a small bowl, combine soy sauce, vinegar, cornstarch, sriracha and sugar.
Heat 1 tbsp of the oil in a large nonstick skillet over medium-high heat. Add shrimp and stir-fry 3 minutes; remove to a plate. Add remaining 1 tbsp oil. Stir in onion; cook 2 minutes. Add red peppers, celery and mushrooms. Stir-fry 5 minutes.
Add soy sauce mixture and simmer 1 minute, until thickened. Stir in shrimp, water chestnuts and cashews; cook 1 minute. Serve with rice and top with scallions.