Ingredients
- Vegetable oil- 2 tbsp.
- Shrimp (peeled and deveined, tails on or off)-500 gm / 1 pound
- Red bell Pepper (cut into pieces)- 1
- Green bell Pepper (cut into pieces)- 1
- Garlic cloves ( finely chopped)-4-5
- Roasted peanuts -1/4 cup
- Salt- to taste
- For Kung Pao Sauce
- Soy sauce- 1/ 4 cup
- Brown sugar- 1 tsp.
- Sesame oil- 2 tbsp.
- Cornstarch- 1 tsp.
- Water- 1 tbsp.
- Szechuan sauce-1 tsp.
Instructions
- In a medium bowl combine the kung pao sauce ingredients ( soy sauce, brown sugar,sesame oil, cornstarch, water and Szechuan sauce) and keep aside.
- Heat vegetable oil in a medium skillet/ pan over medium high heat.
- Add the garlic and saute until fragrant, then add the shrimp and cook for 20 seconds over high heat.
- Add bell peppers and continue cooking until slightly soft , about 1 minute.
- Pour in the Kung Pao sauce, add roasted peanuts and keep stirring until the sauce thickens a little bit. Remove from the heat.
- Serve immediately with Instant pot jasmine rice.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Shrimp recipes
- Cuisine: Asian