Dairy-Free Kung Pao Shrimp

Ingredients

• 1 lb Shrimp
• 0.5 cup Peanuts
• 2 medium Bell Peppers
• 4 stalks Green Onions
• 5 whole Dried Chili Peppers
• 3 tbsp Soy Sauce
• 2 tbsp Rice Vinegar
• 1 tbsp Sugar
• 1 tbsp Cornstarch
• 3 cloves Garlic
• 1 tsp Ginger
• 2 tbsp Vegetable Oil

Instructions

1. 1In a medium bowl, combine the 1 lb shrimp with 1 tablespoon soy sauce and 1 tablespoon cornstarch. Toss to coat the shrimp evenly. Let this marinate for 10 minutes.
2. 2In a separate small bowl, whisk together the remaining 2 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 tablespoon sugar, 3 cloves minced garlic, and 1 teaspoon grated ginger. This is your sauce.
3. 3Place a wok or large skillet over high heat. Add the 2 tablespoons vegetable oil. Once the oil is shimmering hot, carefully add the marinated shrimp. Stir-fry for 2 to 3 minutes, or until the shrimp turn pink and are cooked through. Transfer the cooked shrimp to a clean plate and set aside.
4. 4Add the 5 whole dried chili peppers to the hot wok. Stir-fry for about 15-30 seconds, until they become fragrant. Be careful not to burn them. Add the 2 chopped bell peppers and stir-fry for 2 to 3 minutes, until they are slightly softened but still have a bit of crispness.
5. 5Return the cooked shrimp to the wok with the bell peppers. Pour the prepared sauce over everything. Stir continuously for 1 to 2 minutes, until the sauce thickens and coats the shrimp and vegetables.
6. 6Add the 0.5 cup peanuts and the 4 chopped green onions to the wok. Stir everything together for another minute to combine and heat through.
7. 7Serve the Kung Pao Shrimp immediately over rice.

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