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Ingredients
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For the Kung Po Shrimp
For the White Rice
Method
For the Kung Po Shrimp
- 1
Prepare the Shrimp
In a mixing bowl, toss the shrimp with cornstarch until well coated. This will help thicken the sauce later.
- 2
Make the Sauce
In a small bowl, combine soy sauce, sugar, rice vinegar, and sesame oil. Mix well and set aside.
- 3
Cook the Aromatics
Heat peanut oil in a large skillet or wok over medium-high heat. Add dried red chilies, garlic, and ginger. Stir-fry for about 30 seconds until fragrant.
- 4
Cook the Shrimp
Add the coated shrimp to the skillet. Stir-fry for 2-3 minutes until the shrimp turn pink and are cooked through.
- 5
Add Vegetables
Add the diced bell pepper and chopped green onions to the skillet. Stir-fry for another 2 minutes.
- 6
Combine Everything
Pour the sauce over the shrimp and vegetables. Add roasted peanuts, and stir well to combine. Cook for an additional 1-2 minutes until the sauce thickens slightly.
For the White Rice
- 7
Rinse the Rice
Rinse the white rice under cold water until the water runs clear to remove excess starch.
- 8
Cook the Rice
In a medium saucepan, combine rinsed rice, water, and salt. Bring to a boil over high heat.
- 9
Simmer the Rice
Once boiling, reduce the heat to low, cover, and simmer for about 18-20 minutes or until the water is absorbed and the rice is tender.
- 10
