Kung Pao Shrimp | Louisiana Kitchen & Culture

Ingredients

• ¾ cup chicken or vegetable broth
• 1 tablespoon oyster sauce
• 1 tablespoon hoisin sauce
• 2 teaspoons Chinese black vinegar or plain rice vinegar
• 2 teaspoons toasted sesame oil
• 1 ½ teaspoons cornstarch
• ½ cup dry-roasted peanuts
• 6 arbol chiles
• 1 red bell pepper, stemmed, seeded, and cut into ½-inch pieces
• 3 scallions, sliced thin
• 1 pound extra-large shrimp (21 to 25 per pound), peeled and deveined
• 1 tablespoon Chinese rice wine or dry sherry
• 2 teaspoons soy sauce
• 3 tablespoons vegetable oil
• 3 garlic cloves, minced
• 2 teaspoons grated fresh ginger