chinesevegetariangluten-freelow-carbvia groq
Kung Pao Shrimp with Dulet Sauce
A spicy and savory Chinese-inspired dish packed with shrimp, dulet, and a hint of velvety goodness.
⏱22 min🍽4 servings📊medium
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Ingredients
- ●1 pound Shrimp16-20 count
- ●1 cup Duletchopped
- ●2 tablespoons Ethiopian Berbere spiceor to taste
- ●2 tablespoons Healthy olive oilfor cooking
- ●2 tablespoons Velvety peanut butterfor sauce
- ●1 tablespoon Soy sauceor to taste
- ●1 tablespoon Rice vinegaror to taste
- ●2 cloves Garlicminced
- ●1 tablespoon Gingergrated
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Instructions
- 1
Heat 1 tablespoon of olive oil in a wok or large skillet over medium-high heat.
- 2
Add the garlic and ginger and stir-fry until fragrant, about 30 seconds.
- 3
Add the dulet and cook until slightly browned, about 3-4 minutes.
- 4
Add the shrimp and cook until pink and fully cooked, about 2-3 minutes.
- 5
In a small bowl, whisk together the peanut butter, soy sauce, and rice vinegar.
- 6
Pour the sauce over the shrimp and dulet, and stir-fry until the sauce is bubbly and slightly thickened.
- 7
Stir in the Berbere spice and cook for an additional 1-2 minutes.
- 8
Serve immediately over rice or noodles, garnished with sesame seeds and chopped green onions if desired.