For the Shrimp:

1 tablespoon oil

12 ounces large shrimp, peeled and tails removed

1/2 cup red bell pepper, diced

2 cloves garlic, minced

1/4 teaspoon fresh ginger, minced

For the Kung Pao Sauce:

3 tablespoons low sodium soy sauce

3 tablespoons water

1 teaspoon cornstarch

1 teaspoon rice wine vinegar

1/8 teaspoon sesame oil

1/2 teaspoon sriracha (adjust for desired spice)

Chopped peanuts (for garnish)

Green onions (for garnish)

Sesame seeds (for garnish)

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Prepare the sauce: In a small bowl, whisk together soy sauce, water, cornstarch, rice wine vinegar, sesame oil, and sriracha. Set aside.
Cook the shrimp: Heat oil in a large skillet or wok over medium-high heat. Add shrimp and cook for 2-3 minutes per side until opaque and cooked through. Remove shrimp and set aside.
Cook the vegetables: In the same skillet, stir-fry red bell pepper, garlic, and ginger for 1-2 minutes until tender and fragrant.
Combine and cook: Add the Kung Pao sauce to the skillet and cook for 1-2 minutes until the sauce thickens. Return the shrimp to the skillet and toss to coat.
Serve: Serve immediately, garnished with chopped peanuts, green onions, and sesame seeds.

Vegetarian Version: Replace shrimp with tofu or tempeh for a vegetarian option.

Spicy Kick: Add more sriracha or red pepper flakes for extra heat.

Add Veggies: Add vegetables like zucchini, snap peas, or carrots to the stir-fry for more texture.