Kung Pao Prawns (shrimp)

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 cups long-grain rice
• 1 tablespoon vegetable oil
• 2 lbs medium prawns, peeled and deveined
• 2 garlic cloves, minced
• 3 small dried red chilies, such as arbol
• 1 -2 teaspoon chili oil
• 2 tablespoons soy sauce
• 1/2 teaspoon sugar
• 1 teaspoon distilled vinegar
• 1/2 cup dried roasted peanuts
• 1 medium carrot, peeled and thinly sliced on the diagonal
• 1 stalk celery, thinly sliced on the diagonal
• 1/2 cup chicken broth
• 1 teaspoon cornstarch
• 2 teaspoons sesame oil
• salt
• 3 green onions, and pale green parts only, thinly sliced on the diagonal, for garnish

Recipe

• 1 cook the rice according to the package directions and keep warm.
• 2 heat the vegetable oil over high heat in a wok or large, deep sided skillet. add the prawns, garlic, and chiles; stir fry for 2 minutes. stir in the chili oil, soy sauce, sugar, and vinegar. add the peanuts, carrot, and celery. stir to combine and reduce the heat to low. cover and cook for 3 minutes.
• 3 meanwhile, whisk together the broth and cornstarch in a small bowl. add the cornstarch mixture to the wok, stir to combine, and bring to a boil. cook until the sauce thickens, 2 to 3 minutes. stir in the sesame oil and season to taste with salt.
• 4 garnish with the green onions and serve with rice.