Delicious shrimp stir fry dish tossed in a homemade Kung Pao sauce, combined with yummy veggies. Sooo much yummier AND healthier than Chinese takeout!
Shrimp | Zucchini Red Bell Peppers | Peanuts Water Chestnuts | Red Chiles Green Onion | Fresh Ginger Minced Garlic KUNG PAO SAUCE Soy Sauce | Dark Soy Sauce Sugar | Rice Vinegar Water | Cornstarch Sesame Oil
Pat dry defrosted shrimp. Cut up vegetables. Drain the water chestnuts. Mix the stir fry sauce ingredients together and set aside. Remove seeds from dried red chiles.
When all ingredients are ready, add oil to wok and heat under high heat. Add shrimp and cook for a minute or so. Shrimp should not be completely cooked before proceeding to the next step.
Add red chiles, garlic, ginger and stir fry sauce. Cook for 30-60 seconds. Add zucchini and red bell peppers, and cook for another minute. Add water chestnuts, peanuts and green onions. Cook for 30 seconds.
Remove promptly. Serve with white or brown rice. Enjoy!