Plump shrimp in a glossy, spicy-sweet sauce with peanuts over rice

$5.15/serving$5.52at the cheapest of your stores this week · 11 ingredients on sale

Ingredients

• shrimp (peeled and deveined)350 g
• jasmine rice1 cup
• bell pepper1 ea
• celery2 stalks
• green onion3 stalks
• garlic2 cloves
• soy sauce3 tbsp
• rice vinegar1 tbsp
• white sugar1 tbsp
• corn starch2 tsp
• sriracha1 tbsp
• peanuts1/4 cup

Method

1Rice on

• •Rinse the jasmine rice under cold water until the water runs clear.
• •Add the jasmine rice to a pot with 1¼ cups salted water and bring to a boil.
• •Cover, reduce to the lowest heat, and cook 12 minutes until the water is absorbed.
• •Let it rest with the lid on for 5 minutes, then fluff with a fork.

2Prep

• •Meanwhile, pat the shrimp dry with paper towel.
• •Cut the bell pepper into 3/4 inch squares.
• •Slice the celery into 1/4 inch pieces on an angle.
• •Cut the green onions into 1 inch lengths.
• •Mince the garlic.

3Make the sauce

• •In a small bowl, whisk the soy sauce, rice vinegar, sugar, corn starch, sriracha and 1/4 cup cold water until smooth.

4Stir-fry hot

• •Heat 2 tbsp oil in a wok over high heat until it shimmers.
• •Add the shrimp in a single layer and cook 1 minute per side until pink.
• •Add the bell pepper and celery and stir-fry 2 minutes until crisp-tender.
• •Add the garlic and stir-fry 30 seconds until fragrant.
• •Re-stir the sauce and pour it in.
• •Toss 1 minute until the sauce bubbles thick and coats everything.
• •Fold in the green onions and peanuts.

5Plate

• •Spoon the rice into two bowls.
• •Top with the kung pao shrimp and serve hot.