Kung Pao Shrimp

Kung Pao Shrimp
Photo by James Carrier

Ingredients

  • 1 ½ cups long-grain white rice
  • ¼ cup chopped roasted, salted peanuts
  • 2 tablespoons white wine vinegar
  • ¼ teaspoon salt
  • ¾ cup fat-skimmed chicken broth
  • ½ teaspoon hot chili flakes
  • 1 tablespoon cornstarch
  • + 7 more ingredients
    • 2 teaspoons minced garlic
    • 1 ½ teaspoons sugar
    • 1 pound (41 to 50 per lb.) shelled, deveined shrimp
    • 1 tablespoon minced fresh ginger
    • 2 tablespoons soy sauce
    • 1 pound broccoli florets, rinsed and cut into 1-inch-wide pieces
    • 1 teaspoon salad oil

1. In a 2- to 3-quart pan, combine rice and 2 3/4 cups water. Bring to a boil over high heat and cook until most of the water is absorbed, 7 to 10 minutes. Turn heat to low, cover, and cook until rice is tender to bite, 10 to 15 minutes longer. Spoon rice into a bowl. 2. Meanwhile, in a small bow...

View full recipe at My Recipes

Comments

Variations on Kung Pao Shrimp

  • Kung Pao Shrimp
    • 1/4 teaspoon salt
    • 2 tablespoons green onion strips
    • 1 tablespoon low-sodium soy sauce, divided
    • 1 1/2 teaspoons dry sherry, divided
    • +10 other ingredients


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