| This recipe is liked by 0 person(s). |
Kung Pao Shrimp
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
| 1 Tbsp | low-sodium soy sauce |
| 1/4 cup | orange juice |
| 2 Tbsp | red-wine vinegar |
| 1 1/2 tsp | corn starch |
| 1 Tbsp | sugar |
| 1 Tbsp | vegetable oil |
| 4-5 small | dried red chilies, or 1 tsp red chili flakes |
| 6 | scallions, chopped, (save green for garnesh) |
| 2 cloves | garlic minced |
| 1 1/2 tsp | fresh grated Ginger root |
| 1 large | red bell pepper, seeded and chopped |
| 1 lb | medium to large shrimp, peeled and deveined |
| 1/2 cup | roasted, unsalted peanuts, plus more (chopped) for garnesh |
1. Combine soy sauce, orange juice, vinegar, cornstarch, and sugar in a bowel. Set aside.
2. Place a wok or a large stainless steel pan over high heat and add oil. When oil is lightly smoking, toss in the chilies, scallion whites, garlic and Ginger.
3. Stir-fry for 30 seconds, until the garlic and scallions are fragrant (but not browned or burnt). Next add the bell pepper and cook for another minute, stirring constantly with a metal spatula. Then add the shrimp, peanuts, and cook until the shrimp just turns pink, about 3 minutes.
4. Stir in the sauce and cook just long enough for it to thicken and form a light sheen around the shrimp and vegetables, about 30 seconds.
5. Serve over a scoop of brown rice, spinkled with chopped scallion tops and nuts. Makes 4 servings.
Per serving
360 calories, 34 grams (g) protein, 16 g carbohydrates (3 g fiber), 19 g fat, 380 milligrams sodium
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe