Kung Pao Shrimp

Kung Pao Shrimp Recipe
James Carrier
Notes: Begin the meal with a soup made of chicken broth seasoned with fresh ginger and simmered with green onions, sliced mushrooms, and spinach leaves.

Yield:

Makes 4 servings

Recipe from

Sunset

Nutritional Information

Calories 492
Caloriesfromfat 16 %
Protein 35 g
Fat 8.9 g
Satfat 1.5 g
Carbohydrate 68 g
Fiber 4.7 g
Sodium 932 mg
Cholesterol 173 mg

Ingredients

1 1/2 cups long-grain white rice
3/4 cup fat-skimmed chicken broth
2 tablespoons soy sauce
2 tablespoons white wine vinegar
1 tablespoon cornstarch
1 1/2 teaspoons sugar
1/2 teaspoon hot chili flakes
1/4 teaspoon salt
1 pound broccoli florets, rinsed and cut into 1-inch-wide pieces
1 teaspoon salad oil
1 tablespoon minced fresh ginger
2 teaspoons minced garlic
1 pound (41 to 50 per lb.) shelled, deveined shrimp
1/4 cup chopped roasted, salted peanuts

Preparation

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 bowl, mix broth, soy sauce, vinegar, cornstarch, sugar, chili flakes, and salt until smooth.

3. In a 12-inch nonstick frying pan or a 14-inch wok over high heat, combine broccoli and 1/2 cup water. When boiling, cover, reduce heat to medium, and simmer, stirring occasionally, until broccoli is bright green and just tender when pierced, 4 to 7 minutes. Pour into a colander to drain.

4. Add oil, ginger, and garlic to pan; stir over high heat until garlic begins to brown, 30 to 45 seconds. Add shrimp and stir until opaque but still moist-looking in center of thickest part (cut to test), 3 to 4 minutes. Stir in broccoli.

5. Stir cornstarch mixture and add to pan. Stir until sauce boils. Pour shrimp into a bowl and sprinkle with peanuts. Serve with cooked rice.

January 2001
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