Kung Pao Shrimp

Kung Pao Shrimp
Photo by Randy Mayor

Ingredients

  • ¼ teaspoon salt
  • 2 tablespoons green onion strips
  • 1 tablespoon low-sodium soy sauce, divided
  • 1 ½ teaspoons dry sherry, divided
  • 2 teaspoons cornstarch
  • 1 cup chopped red bell pepper
  • ¼ cup fat-free, less-sodium chicken broth
  • + 8 more ingredients
    • 1 teaspoon rice vinegar
    • ¼ cup chopped dry-roasted peanuts
    • 1 tablespoon minced peeled fresh ginger
    • 1 tablespoon minced fresh garlic
    • 1 ½ cups thinly sliced celery
    • ½ teaspoon crushed red pepper
    • 1 pound peeled and deveined medium shrimp
    • 1 tablespoon peanut oil

1. Combine 1 teaspoon soy sauce, 1 teaspoon sherry, cornstarch, and shrimp. 2. Heat oil in a wok over high heat. Add peanuts and next 3 ingredients; stir-fry 30 seconds. Stir in celery and bell pepper; stir-fry 2 minutes or until crisp-tender. Add shrimp mixture; stir-fry 2 minutes. Add remaining...

View full recipe at My Recipes

Comments

Variations on Kung Pao Shrimp

  • Kung Pao Shrimp
    • 1 pound broccoli florets, rinsed and cut into 1-inch-wide pieces
    • 2 tablespoons soy sauce
    • 1 tablespoon minced fresh ginger
    • +10 other ingredients


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