Kung Pao Shrimp & Steamed Rice

Stir‑fried shrimp, peanuts and peppers in spicy‑sweet kung pao sauce served over fluffy rice.

Ingredients

• 1 lb large shrimp, peeled
• 1 tbsp soy sauce, 1 tsp cornstarch (marinade)
• 2 tbsp peanut oil
• 4 dried chilies, 1 bell pepper diced
• 1/4 cup roasted peanuts
• Sauce: 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp sugar, 1 tbsp hoisin, 1 tsp sesame oil
• 3 cups cooked white rice

Instructions

1. PREP AHEAD
2. - Peel shrimp; marinate with 1 Tbsp soy and cornstarch 10 min.
3. - Mix sauce: 2 Tbsp soy, rice vinegar, sugar, hoisin, sesame oil; set aside.
4. - Dice bell pepper; break dried chilies; measure roasted peanuts.
5. - Steam white rice; keep hot.
6. COOKING STEPS
7. 1. Heat peanut oil in wok over high until shimmering. Stir-fry dried chilies 20 sec until dark red.
8. 2. Add bell pepper; toss 1 min. Push to sides; add shrimp; cook 2 min until almost opaque.
9. 3. Pour prepared sauce over contents; bubble 30 sec while tossing so glaze thickens.
10. 4. Stir in roasted peanuts; cook final 15 sec. Remove from heat.
11. 5. Spoon steaming rice into plates; top with saucy kung pao shrimp. Serve immediately.
12. (Active time ≈ 15 min | Total ≈ 25 min)

Nutrition Facts