Chinese Take-Out Night (Homemade Style)!

No wait take-out!

I can't think of anyone that can resist the convenience and deliciousness that is chinese take-out.  If I could have my way, I would probably cycle through cashew, general tso, and sesame chicken every single night of the week.  Ok, maybe that's an exaggeration, but you catch my drift, chinese food is basically the foreign king of comfort food.  Us girls are not exempt from this addiction, so we decided to try and make our own chinese take-out, and of course, make it healthy.  I must say, it was quite a finger-lickin' success.
Kung Pao Shrimp
1 lb. peeled, deveined shrimp
1 tbsp. cornstarch
2 tsp. sesame oil
1 bunch of green onions
4 garlic cloves (4 tsp. minced)
1 tsp. hot chili sauce
1/2 tsp. ground ginger
2 tbsp. rice wine vinegar
2 tbsp. soy sauce
2 tsp. sugar
1 c. edamame
1/4 dry roasted peanuts (optional)


Cook rice ahead of time (according to package) to save prep. time.  Also steam edamame ahead, according to directions, season with salt and pepper.  Combine shrimp in bowl with cornstarch and toss to coat.  In a different bowl, combine chili sauce, ginger, rice wine vinegar, soy sauce, and sugar, mixing thoroughly.
Heat sesame oil in large skillet over medium-high heat and add in green onions and garlic, stirring constantly to prevent the garlic from burning.  Add sauce and shrimp to skillet, stirring well to help thicken sauce.  Cook until shrimp is bright pink/orange in color.  Serve with rice and edamame, and dig in! Serves 3