Kung Pao Shrimp

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  Shrimp(454g)
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  Soy Sauce, Low Sodium(30g)
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  Vinegar, Rice(30g)
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  Sesame Oil, Toasted(8g)
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  Cornstarch(15g)
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  1/2 teaspoon kosher salt
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  Honey(8g)
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  Red pepper flakes(3g)
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  Avocado oil(30g)
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  Bell Pepper
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  Bell Pepper
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  Yellow Onion
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  Peanuts(120g)
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  Garlic(15g)
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  Ginger, Fresh Root(15g)
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  Green Onion (Scallion)(120g)
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  Rice, Brown, Long-Grain

Instructions

1. 1In a medium bowl or zip-top bag, combine 1 tablespoon soy sauce, 2 teaspoons rice wine vinegar, 1/2 teaspoon sesame oil, 1 teaspoon cornstarch, and the salt. With a fork, whisk to combine and dissolve the cornstarch so that the mixture is smooth
2. 2Pat the shrimp dry, then add to the marinade and toss gently to coat. Cover the bowl or tightly seal the bag. Marinate at room temperature for at least 15 minutes or refrigerate for up to 2 hours.
3. 3When you’re ready to cook the kung pao shrimp, in a small bowl combine the remaining 2 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 teaspoon sesame oil, honey, red pepper flakes, and 2 teaspoons cornstarch. Whisk to combine and dissolve the cornstarch.
4. 4In a large skillet or wok, heat 1 tablespoon of the canola oil over medium-high heat. Once the oil is hot and shimmering, add the shrimp along with its marinade. Cook, undisturbed, until the shrimp is golden brown on one side and releases from the pan, about 1 to 2 minutes.
5. 5With a spatula or large spoon, toss the shrimp to turn and redistribute it. Continue cooking, just until the shrimp is opaque and firm to the touch, about 1 minute more. Transfer to a plate or bowl.
6. 6To the skillet, add the remaining 1 tablespoon of canola oil over medium-high heat. When hot, add the red bell pepper, green bell pepper, and onion. Cook, stirring constantly, until the vegetables are crisp-tender, about 1-2 minutes. Add the peanuts
7. 7Add the garlic, ginger, and white and light green parts of the green onions. Cook just until fragrant, about 30 seconds.
8. 8Return the shrimp and any juices that have accumulated to the skillet. Cook, stirring constantly, until everything is hot and evenly coated with the sauce, about 1 minute more. Sprinkle with the dark green parts of the green onions. Enjoy hot with rice.