Seafood

1 lb shrimp

Can Goods

1/2 cup water chestnuts sliced in half and drained

Baking & Spices

2 tsp corn starch

2 tbsp sugar

Liquids

2 tbsp water

Produce

2 tbsp large garlic minced

4 slices ginger

1/4 cup green onons

1/4 cup peanusts

1/2 green pepper chopped

1/2 red pepper chopped

10 dried chilies chopped in half remove seeds

1 small zucchini diced

Codiments

4 tbsp soy sauce

1 tbsp hoisin sauce

Oils and Vingegar

4 tsp rice vinegar

1/2 tsp sesame oil

2 tbsp oilve oil

Kung Pao Sauce

4 tbsp soy sauce

2 tbsp sugar

4 tsp rice vinegar

2 tbsp water

2 tsp cornstarch

1/2 tsp sesame oil

Mix Kung Pao Sauce well set aside

Pat dry shrimp.

Heat olive oil in large skillet on medium to medium high, add shrimp and cook for a minute or so. Shrimp should not be completely cooked before processing to next step.

Add chilies, minced garlic, sliced ginger and stir fry cook briefly 30 t0 60 seconds.

Add Kung Pao Sauce mix well

Add zucchini and peppers, and cook for another minute or more till vegetables are softened. Avoid over cooking vegetables.

Add chestnuts, peanuts and green onions, cook anther 30 seconds

Remove and serve Kung Pao Shrimp , sprinkle with sesame seeds and serve over Brown Rive

Yummy… Quick and easy.