Kung Pao Shrimp

• 1 cup chicken broth
• 2 tablespoons oyster sauce
• 1/2 - 1 teaspoon chili paste, depending on how hot you like it (like sambal oelek)
• 2 teaspoons cornstarch
• 1 tablespoon peanut oil
• 1 tablespoon sesame oil
• 1 lb extra large shrimp, peeled and deveined
• 1/2 cup dry roasted peanuts
• 1 red bell pepper, chopped
• 3 garlic cloves, minced
• 1 tablespoon grated fresh ginger

1. Whisk together the broth, oyster sauce, chile paste, and cornstarch in a small bowl.
2. Heat the peanut oil in a large skillet over medium high heat.
3. Add shrimp and peanuts and cook, stirring, until the shrimp are just barely cooked (2 - 3 minutes). Transfer them to a plate.
4. Heat the sesame oil in the skillet, and saute the bell pepper until just barely tender (about 3 minutes). Then add the garlic and ginger to the skillet with the bell peppers and cook, stirring, until fragrant (about 1 minute).
5. Add the broth mixture to the pan with the pepper mixture. Bring to boil. When boiling, add the shrimp and peanuts and simmer until the sauce has thickened, about 1 minute. Make sure the shrimp are done (but not overcooked).
6. Serve over rice or lo mein noodles.

chicken broth, oyster sauce, chili paste, cornstarch, peanut oil, sesame oil, shrimp, peanuts, red bell pepper, garlic, ginger

Taken from www.food.com/recipe/kung-pao-shrimp-318120 (may not work)