Kung Pao Shrimp

Adapted from Cooks Country, October/November 2007

Serves 4
This recipe pulls together very quickly, especially if you pre-measure ingredients.


  • 1 c. vegetable broth
  • 3 TBS. oyster sauce (available at Fred Meyer’s ethnic/asian food aisle)
  • 2 tsp. hot sauce (optional)
  • 2 tsp. cornstarch
  • 2 TBS. vegetable oil
  • 1 lb. extra-large uncooked shrimp, peeled and deveined
  • ½ c. dry-roasted peanuts (or cashews)
  • 1 red bell pepper, seeded & chopped
  • 3 garlic, minced
  • 1 TBS. grated fresh ginger (1 tsp. dry)
  • Steamed rice or noodles to serve 4


  1. Prepare rice or noodles.
  2. Whisk broth, oyster sauce, hot sauce, and cornstarch in bowl. Set aside.
  3. Heat 1 TBS. oil in large skillet over medium-high heat until just smoking.
  4. Add shrimp and peanuts and cook until shrimp are spotty brown, about 2 minutes. Transfer to plate.
  5. Add remaining oil and bell pepper to empty skillet and cook until lightly browned, about 3 minutes.
  6. Stir in garlic and ginger and cook until fragrant, about 30 seconds.
  7. Stir in broth mixture and bring to boil.
  8. Add shrimp and peanuts and simmer until sauce has thickened and shrimp are cooked through, about 1 minute.
  9. Serve over steamed rice or noodles.