Ingredients
-
1
-
2
-
1/2 - 1
-
2
-
1
-
1
-
1
-
1/2
-
1
-
3
-
-
-
-
-
Directions
Steps
|
1
Done
|
Whisk Together the Broth, Oyster Sauce, Chile Paste, and Cornstarch in a Small Bowl. |
|
2
Done
|
Heat the Peanut Oil in a Large Skillet Over Medium High Heat. |
|
3
Done
|
Add Shrimp and Peanuts and Cook, Stirring, Until the Shrimp Are Just Barely Cooked (2 - 3 Minutes). Transfer Them to a Plate. |
|
4
Done
|
Heat the Sesame Oil in the Skillet, and Saute the Bell Pepper Until Just Barely Tender (about 3 Minutes). Then Add the Garlic and Ginger to the Skillet With the Bell Peppers and Cook, Stirring, Until Fragrant (about 1 Minute). |
|
5
Done
|
Add the Broth Mixture to the Pan With the Pepper Mixture. Bring to Boil. When Boiling, Add the Shrimp and Peanuts and Simmer Until the Sauce Has Thickened, About 1 Minute. Make Sure the Shrimp Are Done (but not Overcooked). |
|
6
Done
|
Serve Over Rice or Lo Mein Noodles. |
