Kung Pao Shrimp

Instructions

1. 1

   Cook the rice. Whisk the soy sauce, vinegar, honey, cornstarch, and 1/4 cup water.

2. 2

   Heat 1 tbsp oil in a wok over high heat. Stir-fry the shrimp 2 minutes until pink; remove.

3. 3

   Add the remaining oil and dried chilies for 30 seconds, then the diced pepper and zucchini for 3 minutes.

4. 4

   Return the shrimp, pour in the sauce, and toss until thickened. Stir in the peanuts.

5. 5

   Serve over rice. Pull out a kid portion before adding the chilies if needed.