Ingredients
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1 cup chicken broth
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2 tablespoons oyster sauce
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1/2-1 teaspoon chili paste, depending on how hot you like it (like sambal oelek)
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2 teaspoons cornstarch
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1 tablespoon peanut oil
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1 tablespoon sesame oil
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1 lb extra large shrimp, peeled and deveined
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1/2 cup dry roasted peanuts
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1 red bell pepper, chopped
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3 garlic cloves, minced
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1 tablespoon grated fresh ginger
Instructions
- Whisk together the broth, oyster sauce, chile paste, and cornstarch in a small bowl.
- Heat the peanut oil in a large skillet over medium high heat.
- Add shrimp and peanuts and cook, stirring, until the shrimp are just barely cooked (2 - 3 minutes). Transfer them to a plate.
- Heat the sesame oil in the skillet, and saute the bell pepper until just barely tender (about 3 minutes). Then add the garlic and ginger to the skillet with the bell peppers and cook, stirring, until fragrant (about 1 minute).
- Add the broth mixture to the pan with the pepper mixture. Bring to boil. When boiling, add the shrimp and peanuts and simmer until the sauce has thickened, about 1 minute. Make sure the shrimp are done (but not overcooked).
- Serve over rice or lo mein noodles.