Kung Pao Shrimp

Kung Pao Shrimp
Photo by Randy Mayor

Ingredients

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

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 1/2 cups long-grain white rice
    • 1/4 cup chopped roasted, salted peanuts
    • 2 tablespoons white wine vinegar
    • 1/4 teaspoon salt
    • +9 other ingredients


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