Name: Kung Pao Shrimp
Prep time: 10 min
Cook time: 10 min
Yield: 2
Ingredients: Soy sauce - 2 tablespoons; Chicken broth - 2 tablespoons; Sesame oil - 2 teaspoons; Cornstarch - 1 teaspoon; Water - 2 teaspoons; Medium shrimp, peeled and deveined - ½ pound; Chicken broth - ⅓ cup; White sugar - 2 tablespoons; Vinegar - 2 tablespoons; Soy sauce - 1 ½ tablespoons; Sesame oil - 1 ½ teaspoons; Cornstarch - 1 teaspoon; Vegetable oil - 2 tablespoons; Onion, thinly sliced - 1 small; Sliced bamboo shoots, drained - 1 (8 ounce) can; Green bell pepper, seeded and cut into 1-inch slices - 1; Dried red chile pepper - 1; Salted peanuts, or to taste - 2 tablespoons

Ingredients for - Kung Pao Shrimp

1. Soy sauce 2 tablespoons

2. Chicken broth 2 tablespoons

3. Sesame oil 2 teaspoons

4. Cornstarch 1 teaspoon

5. Water 2 teaspoons

6. Medium shrimp, peeled and deveined ½ pound

7. Chicken broth ⅓ cup

8. White sugar 2 tablespoons

9. Vinegar 2 tablespoons

10. Soy sauce 1 ½ tablespoons

11. Sesame oil 1 ½ teaspoons

12. Cornstarch 1 teaspoon

13. Vegetable oil 2 tablespoons

14. Onion, thinly sliced 1 small

15. Sliced bamboo shoots, drained 1 (8 ounce) can

16. Green bell pepper, seeded and cut into 1-inch slices 1

17. Dried red chile pepper 1

18. Salted peanuts, or to taste 2 tablespoons

How to cook deliciously - Kung Pao Shrimp

1 . Stage

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.

2 . Stage

Mix chicken broth, sugar, vinegar, soy sauce, sesame oil, and cornstarch together to make the sauce. Set aside.

3 . Stage

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.