Kung Pao Shrimp

Ingredients:

For the Marinade:

• 500g large shrimp, peeled and deveined
• 2 tablespoons sesame oil

For the Sauce:

• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon hoisin sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon cornstarch
• 1/2 cup of chicken broth

For the Stir-Fry:

• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1-inch piece of fresh ginger, minced
• 1/2 teaspoon red pepper flakes (adjust to taste)
• 1 red bell pepper, diced
• 1/2 cup unsalted cashews
• 2 green onions, chopped
• Cooked rice, for serving

Instructions:

1. In a bowl, combine the shrimp with the marinade ingredients. Toss to coat and let it marinate for about 15 minutes.
2. In a separate bowl, whisk together the sauce ingredients: chicken broth,oyster sauce, rice vinegar, hoisin sauce, sesame oil, and cornstarch. Set aside.
3. Cook bell pepper and water, covered,in a nonstick wok over high heat until water is boiling and pepper begin to soften, about 3 minutes. Uncover and continue to cook until water has evaporated and pepper is crisp and tender; transfer to a separate bowl
4. Heat the vegetable oil in a wok or large skillet over high heat. Add the marinated shrimp to the wok and stir-fry for 2-3 minutes until they turn pink and opaque. Push shrimp to the side of the wok.
5. Add the minced garlic, ginger, and red pepper flakes. Stir-fry for about 30 seconds until fragrant.
6. Stir garlic mixture into the shrimp
7. In the same wok, add the cooked red bell pepper and stir-fry.
8. Pour the sauce over them. Stir-fry for another 1-2 minutes, or until the sauce thickens and coats the shrimp and bell peppers evenly.
9. Stir in the unsalted cashews and chopped green onions. Cook for an additional minute.
10. Serve the Kung Pao Shrimp hot over cooked rice.

Enjoy this delicious Kung Pao Shrimp dish with a perfect balance of sweet, savory, and spicy flavors!