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Ingredients

2 tablespoons soy sauce 2 tablespoons chicken broth 2 teaspoons sesame oil 1 teaspoon cornstarch 2 teaspoons water ½ pound medium shrimp, peeled and deveined ⅓ cup chicken broth 2 tablespoons white sugar 2 tablespoons vinegar 1 ½ tablespoons soy sauce 1 ½ teaspoons sesame oil 1 teaspoon cornstarch 2 tablespoons vegetable oil 1 small onion, thinly sliced 1 (8 ounce) can sliced bamboo shoots, drained 1 green bell pepper, seeded and cut into 1-inch slices 1 dried red chile pepper 2 tablespoons salted peanuts, or to taste

Nutrition Info

496.2 calories carbohydrate: 36.2 g cholesterol: 173.9 mg fat: 29 g fiber: 4.1 g protein: 27 g saturatedFat: 4.3 g servingSize: - sodium: 2156.4 mg sugar: 18.6 g transFat: : - unsaturatedFat: : -

Combine soy sauce, chicken broth, and sesame oil in a bowl. Dissolve cornstarch in water and mix into the bowl. Add shrimp and stir to coat. Cover and refrigerate for 1 1/2 hours, stir occasionally.
Mix chicken broth, sugar, vinegar, soy sauce, sesame oil, and cornstarch together to make the sauce. Set aside.
Heat oil in a large frying pan. Add onion and cook, stirring occasionally, until limp and translucent, about 5 minutes. Add shrimp and stir until pink, about 1 minute. Stir in bamboo shoots, bell peppers, and dried chile, cook for 1 minute. Pour in sauce and peanuts. Cook until sauce boils and thickens slightly, about 5 minutes.

2 servings

Kung pao shrimp is a fantastic dish that always goes down well! Serve with rice.