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My review
Kung Pao Shrimp
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Lisa Somerset
"Kung pao shrimp is a fantastic dish that always goes down well! Serve with rice."
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Ingredients
1 h 55 m servings 496Original recipe yields 2 servings
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Directions
{{model.addEditText}} Print- 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.
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Reviews
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4/21/2019
I think this was very good. I made it as written and will do so again, perhaps trying some different and additional vegetables. I could not find the dried red chile so I used some garlic chili...
3/20/2019
Instead of cornstarch and want it to be authentic and better tasting you should use tapioca powder. All in all though great recipe well done!