Kung Pao Shrimp - cooking recipe

Ingredients

1 cup chicken broth
2 tablespoons oyster sauce
1/2 - 1 teaspoon chili paste, depending on how hot you like it (like sambal oelek)
2 teaspoons cornstarch
1 tablespoon peanut oil
1 tablespoon sesame oil
1 lb extra large shrimp, peeled and deveined
1/2 cup dry roasted peanuts
1 red bell pepper, chopped
3 garlic cloves, minced
1 tablespoon grated fresh ginger

Preparation

Whisk together the broth, oyster sauce, chile paste, and cornstarch in a small bowl.
Heat the peanut oil in a large skillet over medium high heat.
Add shrimp and peanuts and cook, stirring, until the shrimp are just barely cooked (2 - 3 minutes). Transfer them to a plate.
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).
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).
Serve over rice or lo mein noodles.