Kung Pao Shrimp

Photo by Randy Mayor
Ingredients
- Sauce:
- 2 tablespoons canola oil
- 1 teaspoon cornstarch
- 1 1/3 cups thinly sliced green bell pepper strips (about 1 large)
- Shrimp:
- 3 cups hot cooked short-grain rice
- 1 tablespoon Shaoxing (Chinese rice wine), dry sherry, or sake
- + 13 more ingredients
-
- 1 tablespoon minced peeled fresh ginger
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon sugar
- ½ teaspoon dark sesame oil
- 2 tablespoons water
- ¼ cup chopped unsalted, dry-roasted peanuts
- 1 tablespoon Chinese black vinegar or balsamic vinegar
- 1 pound peeled and deveined medium shrimp
- ¾ teaspoon cornstarch
- 1 tablespoon minced garlic
- 3 to 4 small dried hot red chiles, broken in half and seeded
- Remaining ingredients:
- ½ teaspoon salt
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...
Variations on Kung Pao Shrimp
-
- 2 teaspoons minced garlic
- 1 tablespoon minced fresh ginger
- 1 teaspoon salad oil
- 1 pound (41 to 50 per lb.) shelled, deveined shrimp
- +9 other ingredients
-
- 1 1/2 teaspoons dry sherry, divided
- 1/4 cup fat-free, less-sodium chicken broth
- 1 cup chopped red bell pepper
- +11 other ingredients
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