Camarão Kung Pao

Ingredientes

• 1/4 cup soy sauce
• 2 tablespoons brown sugar
• 2 tablespoons water
• 1 tablespoon rice vinegar
• 2 teaspoons cornstarch
• 1 teaspoon sesame oil
• 1 tablespoon olive oil
• 1/2 medium red onion, cut into cubes
• 1/2 medium red bell pepper, cut into cubes
• 1/2 medium yellow bell pepper, cut into cubes
• 1 teaspoon garlic, minced
• 1 teaspoon ginger, grated
• 8-10 whole dried red chilis
• 1 1/2 pounds jumbo shrimp, peeled and deveined
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 cup roasted peanuts
• 2 tablespoons chopped green onions, to garnish

Modo de preparo

1. 1

   Prepare the sauce: In a small bowl, combine soy sauce, brown sugar, water, rice vinegar, cornstarch, and sesame oil. Whisk the ingredients together thoroughly and set aside to allow the flavors to meld.

2. 2

   Sauté vegetables: Heat olive oil in a large skillet over medium heat. Add the diced red onion and bell peppers. Cook for 3-5 minutes, stirring occasionally, until the onion becomes soft and the peppers begin to tenderize.

3. 3

   Add aromatics and shrimp: Stir in minced garlic, grated ginger, and dried red chilis. Sauté for about one minute until fragrant. Then add the peeled and deveined shrimp to the skillet. Season with salt and ground black pepper. Cook shrimp for 2-3 minutes, stirring occasionally, until they turn opaque and are just cooked through.

4. 4

   Combine with sauce and peanuts: Pour the prepared sauce over the shrimp and vegetables, then add roasted peanuts. Stir well and allow the mixture to simmer for approximately 2 minutes, or until the sauce thickens and coats the ingredients nicely.

5. 5

   Garnish and serve: Remove from heat, sprinkle chopped green onions over the top for freshness and color. Serve immediately while warm, ideally over a bed of steamed rice.