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Kung Pao Shrimp

Photo: Randy Mayor; Styling: Leigh Ann Ross
Yield 4 servings (serving size: 3/4 cup shrimp mixture and 3/4 cup rice)
For a spicier kick to the pungent Kung Pao glaze, leave the seeds in the chiles. Chinese black vinegar has a deep, almost smoky taste. Look for it in Asian markets, or substitute balsamic vinegar for a sweeter flavor to this shrimp dish.

Ingredients

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

Nutrition Information

  • calories 485
  • caloriesfromfat 28 %
  • fat 15 g
  • satfat 1.7 g
  • monofat 7 g
  • polyfat 4.7 g
  • protein 29.9 g
  • carbohydrate 54.8 g
  • fiber 3.4 g
  • cholesterol 172 mg
  • iron 57 mg
  • sodium 603 mg
  • calcium 77 mg

How to Make It

  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-fry 1 minute or just until chiles begin to lightly brown (do not burn). Add shrimp mixture to wok; stir-fry 2 minutes or until shrimp are done. Stir sauce; add sauce to wok. Stir-fry 30 seconds or until sauce thickens. Sprinkle with chopped peanuts. Serve over rice.