Kung Pao Shrimp

Ingredients

• 1½ lb shrimp, peeled and deveined
• 1 tbsp cornstarch
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp hoisin sauce
• 1 tsp sesame oil
• 1 tsp sugar
• 3 clove garlic, minced
• 1 tbsp ginger, grated
• 6 dried red chilies
• 1 tsp Sichuan peppercorns (optional)
• 1 bell pepper, red, diced
• 1 zucchini, diced
• 3 green onions, sliced
• ½ cup peanuts, roasted, unsalted
• 2 tbsp vegetable oil
• 3 cup cooked white rice (optional)

Steps

1. In a bowl, toss shrimp with 1 tablespoon of cornstarch and 1 tablespoon of soy sauce. Set aside.
2. In a separate small bowl, whisk together remaining soy sauce, rice vinegar, hoisin sauce, sesame oil, and sugar to make the sauce.
3. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add garlic, ginger, dried red chilies, and Sichuan peppercorns (if using). Stir-fry for 30 seconds until fragrant.
4. Add shrimp to the skillet and stir-fry for 2-3 minutes until pink and nearly cooked through. Remove shrimp from the skillet and set aside.
5. Add remaining 1 tablespoon of vegetable oil to the skillet. Add diced bell pepper and zucchini. Stir-fry for 3-4 minutes until vegetables are crisp-tender.
6. Return shrimp to the skillet. Pour in the prepared sauce and cook, stirring constantly, until the sauce thickens and coats the shrimp and vegetables, about 1-2 minutes.
7. Stir in roasted peanuts and sliced green onions. Toss to combine.
8. Serve immediately over cooked white rice, if desired.