Kung Pao Shrimp

Kung Pao Shrimp
Photo by Randy Mayor

Ingredients

  • 1 tablespoon sugar
  • Shrimp:
  • 3 cups hot cooked short-grain rice
  • 1 tablespoon Shaoxing (Chinese rice wine), dry sherry, or sake
  • 1 tablespoon low-sodium soy sauce
  • 1 1/3 cups thinly sliced green bell pepper strips (about 1 large)
  • ½ teaspoon dark sesame oil
  • + 13 more ingredients
    • 1 tablespoon Chinese black vinegar or balsamic vinegar
    • 1 tablespoon minced garlic
    • ¾ teaspoon cornstarch
    • 1 tablespoon minced peeled fresh ginger
    • Sauce:
    • 2 tablespoons water
    • ½ teaspoon salt
    • ¼ cup chopped unsalted, dry-roasted peanuts
    • 1 teaspoon cornstarch
    • 1 pound peeled and deveined medium shrimp
    • 2 tablespoons canola oil
    • 3 to 4 small dried hot red chiles, broken in half and seeded
    • Remaining ingredients:

1. To prepare shrimp, combine first 4 ingredients; cover and chill 10 minutes. 2. To prepare sauce, combine sugar and next 5 ingredients (through sesame oil). 3. Heat a 14-inch wok over high heat. Add canola oil to wok, swirling to coat. Add bell pepper, garlic, ginger, and chiles to wok; stir-fr...

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
    • 3/4 cup fat-skimmed chicken broth
    • +9 other ingredients
  • Kung Pao Shrimp
    • 2 tablespoons green onion strips
    • 1 tablespoon low-sodium soy sauce, divided
    • 1 1/2 teaspoons dry sherry, divided
    • 2 teaspoons cornstarch
    • +10 other ingredients


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