Photo: Randy Mayor; Styling: Leigh Ann Ross
Yield
4 servings (serving size: 3/4 cup shrimp mixture and 3/4 cup rice)

For a spicier kick to the pungent Kung Pao glaze, leave the seeds in the chiles. Chinese black vinegar has a deep, almost smoky taste. Look for it in Asian markets, or substitute balsamic vinegar for a sweeter flavor to this shrimp dish.

How to Make It

Step 1

To prepare shrimp, combine first 4 ingredients; cover and chill 10 minutes.

Step 2

To prepare sauce, combine sugar and next 5 ingredients (through sesame oil).

Step 3

Heat a 14-inch wok over high heat. Add canola oil to wok, swirling to coat. Add bell pepper, garlic, ginger, and chiles to wok; stir-fry 1 minute or just until chiles begin to lightly brown (do not burn). Add shrimp mixture to wok; stir-fry 2 minutes or until shrimp are done. Stir sauce; add sauce to wok. Stir-fry 30 seconds or until sauce thickens. Sprinkle with chopped peanuts. Serve over rice.

Ratings & Reviews