Kung Pao Shrimp

1.5-2 pounds of peeled/deveined shrimp
6 dried chili peppers
3 cloves garlic, minced
1 table spoon minced ginger
3/4 cup of chicken broth
2 tablespoons of soy sauce
2 table spoons of oyster sauce
1/2 green bell pepper, diced
1/2 red or yellow bell pepper, diced
2 tablespoons of chili garlic sauce
1 tsp rice vinegar
3 green onions diced
1 medium white onion diced
1 tablespoon of cornstarch
1/2 teaspoon ground white pepper
3/4 cup of roasted peanuts
1# broccoli florettes
chili pepper flakes

mix-chicken broth, soy sauce, vinegar, cornstarch, chili flakes & salt until smooth set aside
mix-chili garlic sauce, oyster sauce, and rice vinegar, set aside

steam broccoli set aside
in a wok or large fry pan, heat 2 tbsp of peanut oil
add minced garlic and ginger until brown
add peanuts, dried chilies, bell peppers, onion, and stir fry until onions go clear
add shrimp and cook until they go pink
add chili garlic mixture an stir
add chicken broth mixture and stir in
cook 3-4 min, add cooked broccoli
remove, garnish with green onion and red pepper flakes

serve over white rice or with fried rice side


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