You know those nights, when you are so hungry that nothing sounds good anymore, except maybe take-out? Yeah, that is how I was feeling the night this was on the meal plan. I am so happy that I got my act together and made this. It is a stand-out dish.
I loved these kung pao chicken tacos and I knew I would just be head over heels for a shrimp version, and I am. This was such an easy dinner to cook, like most stir fry dishes are. I put some rice on the stove-top first and then got to chopping. I was finishing up the dish on the stove just as the rice was finishing. This is a perfect weeknight meal that does not lack on flavor and all in under 30 minutes.
My favorite part of this dish was the peanuts. They were slightly charred and lightly coated in the delicious sauce. It is important to get plain peanuts, not roasted or salted.
Serving Size: 2 adults
Ingredients: For the Kung Pao Sauce: 2 tablespoons of Soy Sauce 2 tablespoons of Ponzu Sauce 1/2 teaspoon of Cornstarch 4 tablespoons of Water 1/2 teaspoon of Sesame Oil 1/4 teaspoon of White Pepper 1/2 teaspoon of Rice Vinegar 1/2 teaspoon of Sugar
For the Stir Fry: 2 tablespoons of Canola Oil 1/4 teaspoon of Ginger 1/4 of an Onion, quartered 1 Bell Pepper, sliced 10 Dried Red Chiles, mini-sized 12-15 Large Shrimp, peeled and deveined 1/4 cup of Peanuts 3 Green Onions, chopped
First, in a small bowl, whisk together all of the ingredients for the kung pao sauce and set aside.
Now, heat the oil in a skillet over medium heat. When the oil is hot, add the ginger, onion, bell pepper slices, and chiles. Stir for a few minutes until the chiles are fragrant. Add in the shrimp and peanuts. Cook until the shrimp is cooked through, about 2 minutes on each side. Stir in the kung pao sauce and stir for a few minutes until thickened, add in the green onions and serve.
The Barbee Housewife
Source: Rasa Malaysia