1/2teaspoonsriracha, or more to taste if you like it spicy
chopped peanuts, for serving
green onions for garnish, if desired
sesame seeds for garnish, if desired
Instructions
Kung Pao Shrimp
Heat oil in a large skillet. Add in the bell pepper and sauté over medium high heat for 3-4 minutes or until slightly tender and carmazlied.
Next add in shrimp and saute until fully cooked 2-3 minutes.
Add in garlic and ginger cook for 1 minute.
Add the Kung Pao Sauce to the pan along with the cooked shrimp. Turn the heat down and allow the sauce to simmer until it is thickened, 2 minutes.Serve with chopped peanuts, green onions and sesame seeds for serving, if desired.
Kung Pao Sauce
Whisk soy sauce, water, cornstarch, rice wine vinegar, sesame oil and Sriracha in a small bowl. Set aside.