Kung Pao Shrimp

This recipe is from the October/November 2007 issue of Cook's Country.

Serves 4.

Serve over steamed rice or lo mein noodles. Oyster sauce can be found in the international section of most grocery stores.

1 cup low-sodium chicken broth
3 tablespoons oyster sauce
2 teaspoons hot sauce
2 teaspoons cornstarch
2 tablespoons vegetable oil
1 pound extra-large shrimp, peeled and deveined
1/2 cup dry-roasted peanuts
1 red bell pepper, seeded and chopped
3 garlic cloves, minced
1 tablespoon grated fresh ginger (I used 1/3 tablespoon dried ginger)

1. Whisk broth, oyster sauce, hot sauce, and cornstarch in a bowl.

2. Heat 1 tablespoon oil in large skillet over medium-high heat until just smoking. Add shrimp and peanuts and cook until shrimp are spotty brown, about 2 minutes; transfer to plate. Add remaining oil and bell pepper to empty skillet and cook until lightly browned, about 3 minutes. Stir in garlic and ginger and cook until fragrant, about 30 seconds. Stir in broth mixture and bring to boil. Add shrimp and peanuts and simmer until sauce has thickened and shrimp are cooked through, about 1 minutes. Serve.