Ingredients
Instructions
Prep ahead
- peel shrimp; marinate with 1 tbsp soy and cornstarch 10 min.
- mix sauce: 2 tbsp soy, rice vinegar, sugar, hoisin, sesame oil; set aside.
- dice bell pepper; break dried chilies; measure roasted peanuts.
- steam white rice; keep hot.
Cooking steps
Heat peanut oil in wok over high until shimmering. stir-fry dried chilies 20 sec until dark red.
Add bell pepper; toss 1 min. push to sides; add shrimp; cook 2 min until almost opaque.
Pour prepared sauce over contents; bubble 30 sec while tossing so glaze thickens.
Stir in roasted peanuts; cook final 15 sec. remove from heat.
Spoon steaming rice into plates; top with saucy kung pao shrimp. serve immediately.
(active time ≈ 15 min | total ≈ 25 min)