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Kung Pao Shrimp

Our version of Kung Pao Shrimp, a classic Sichuan recipe, doesn’t require a lot of fancy Asian ingredients to make at home—and this Chinese restaurant menu staple is on the table in less than 30 minutes. Oyster sauce lends an essential savory flavor to the broth mixture, and it can be found in the international section of most grocery stores. Our Kung Pao Shrimp recipe is best served over steamed rice or lo mein noodles.


Serves 4 

1  cup low-sodium chicken broth 
3  tablespoons oyster sauce (see note) 
2  teaspoons hot sauce 
2  teaspoons cornstarch 
2  tablespoons vegetable oil 
1  pound extra-large shrimp, peeled and deveined 
1/2  cup dry-roasted peanuts 
1  red bell pepper, seeded and chopped 
3  garlic cloves, minced 
1  tablespoon grated fresh ginger 



1. Whisk broth, oyster sauce, hot sauce, and cornstarch in bowl.

2. Heat 1 tablespoon oil in large skillet over medium-high heat until just smoking. Add shrimp and peanuts and cook until shrimp are spotty brown, about 2 minutes; transfer to plate. Add remaining oil and bell pepper to empty skillet and cook until lightly browned, about 3 minutes. Stir in garlic and ginger and cook until fragrant, about 30 seconds. Stir in broth mixture and bring to boil. Add shrimp and peanuts and simmer until sauce has thickened and shrimp are cooked through, about 1 minute. Serve.

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