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Kungpao Shrimp

April 8, 2017


2 tablespoons oil
2 cloves garlic, chopped
1 teaspoon chopped ginger
1 lb large shrimp, shelled and deveined 

 1/3 cup sliced jalapeno or diced zucchini 
1/3 cup sliced orange bell pepper
1/3 cup aliced yellow bell pepper
3 tablespoons Ying’s Spicy Kungpao Sauce
1/4 cup roasted peanuts





1. Heat oil over medium-high heat in a wok or skillet. When oil is hot, add garlic, ginger and shrimp.


2. Stir fry until shrimp turn pink, about 1 minute. Add vegetables and stir fry for 30 seconds.


3. Then add Ying’s Spicy Kungpao Sauce. Continue stirring until everything is completely cooked.


4. Place on a serving dish and top with roasted peanuts. Serve over rice.

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