Kung Pao Shrimp

Name: Kung Pao Shrimp
Total time: 115
Yield: 2
Ingredients: 2 tablespoons soy sauce; 2 tablespoons chicken broth; 2 teaspoons sesame oil; 1 teaspoon cornstarch; 2 teaspoons water; ½ pound medium shrimp, peeled and deveined; ⅓ cup chicken broth; 2 tablespoons white sugar; 2 tablespoons vinegar; 1 ½ tablespoons soy sauce; 1 ½ teaspoons sesame oil; 1 teaspoon cornstarch; 2 tablespoons vegetable oil; 1 small onion, thinly sliced; 1 (8 ounce) can sliced bamboo shoots, drained; 1 green bell pepper, seeded and cut into 1-inch slices; 1 dried red chile pepper; 2 tablespoons salted peanuts, or to taste

Recipe by Lisa Somerset from allrecipes.com

Dinner 2 Hr. 55 Mins.

Ingredients

2 servings

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2 tablespoons soy sauce
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2 tablespoons chicken broth
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2 teaspoons sesame oil
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1 teaspoon cornstarch
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2 teaspoons water
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½ pound medium shrimp, peeled and deveined
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⅓ cup chicken broth
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2 tablespoons white sugar
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2 tablespoons vinegar

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1 ½ tablespoons soy sauce
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1 ½ teaspoons sesame oil
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1 teaspoon cornstarch
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2 tablespoons vegetable oil
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1 small onion, thinly sliced
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1 (8 ounce) can sliced bamboo shoots, drained
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1 green bell pepper, seeded and cut into 1-inch slices
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1 dried red chile pepper
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2 tablespoons salted peanuts, or to taste

Instructions

Combine soy sauce, chicken broth, and sesame oil in a bowl. Dissolve cornstarch in water and mix into the bowl. Add shrimp and stir to coat. Cover and refrigerate for 1 1/2 hours; stir occasionally.
Mix chicken broth, sugar, vinegar, soy sauce, sesame oil, and cornstarch together to make the sauce. Set aside.
Heat oil in a large frying pan. Add onion and cook, stirring occasionally, until limp and translucent, about 5 minutes. Add shrimp and stir until pink, about 1 minute. Stir in bamboo shoots, bell peppers, and dried chile; cook for 1 minute. Pour in sauce and peanuts. Cook until sauce boils and thickens slightly, about 5 minutes.