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.