Kung Pao Shrimp

Ingredients

• 2 tablespoons oil
• 1- inch piece ginger peeled and thinly sliced
• 1/4 onion quartered
• 1/2 green bell pepper cut into pieces
• 10 mini dried red chilies use half of the quantity if your dried chilies are regular or longer size
• 12-15 big shrimp shelled, peeled and deveined
• 1/4 cup roasted peanuts
• 3 stalks scallions use the white parts only
• Kung Pao Sauce:
• 2 tablespoons soy sauce
• 2 tablespoons sweet soy sauce for example: ABC Kecap Manis
• 1/2 teaspoon cornstarch
• 4 tablespoons water
• 1/2 teaspoon sesame oil
• 3 dashes white pepper
• 1/2 teaspoon Chinese 

Instructions

• combine the Kung Pao sauce ingredients and put aside.

• Heat up a cooking pan and add the vegetable oil till the oil is extremely hot. Add the ginger and do a number of fast stirs. Add the onion, sweet pepper, and dried red chilies. Stir-fry till you smell the spicy aromas from the dried red chilies. Add within the shrimp and cooked peanuts and keep stirring.

• once the shrimp ar virtually parched, add the Kung Pao sauce into the cooking pan, keep stirring till the sauce thickens. Add the sliced scallions, do a number of fast stirs, dish out and serve hot.