Kung Pao Prawns Shrimp

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From firehouse food. If you don't like spicy food, you can reduce the amount of chilis and chili oil.

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Steps

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Cook the rice according to the package directions and keep warm.

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Heat the vegetable oil over high heat in a wok or large , deep sided skillet.

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Add the prawns , garlic , and chiles.

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Stir fry for 2 minutes.

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Stir in the chili oil , soy sauce , sugar , and vinegar.

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Add the peanuts , carrot , and celery.

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Stir to combine and reduce the heat to low.

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Cover and cook for 3 minutes.

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Meanwhile , whisk together the broth and cornstarch in a small bowl.

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Add the cornstarch mixture to the wok , stir to combine , and bring to a boil.

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Cook until the sauce thickens , 2 to 3 minutes.

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Stir in the sesame oil and season to taste with salt.

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Garnish with the green onions and serve with rice.

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Ingredients

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long-grain white rice, vegetable oil, prawns, garlic cloves, dried red chilies, chili oil, soy sauce, sugar, distilled white vinegar, roasted peanuts, carrot, celery, chicken broth, cornstarch, sesame oil, salt, green onions