Absolutely delicious. Must double the sauce, especially if serving with rice or noodles. Restaurant quality and taste. Will definitely make again. Would also be great with chicken or pork.
Kung Pao Shrimp
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.
More From Cooking Light
- Calories: 485
- Calories from fat: 28%
- Fat: 15g
- Saturated fat: 1.7g
- Monounsaturated fat: 7g
- Polyunsaturated fat: 4.7g
- Protein: 29.9g
- Carbohydrate: 54.8g
- Fiber: 3.4g
- Cholesterol: 172mg
- Iron: 57mg
- Sodium: 603mg
- Calcium: 77mg
- 1 tablespoon Shaoxing (Chinese rice wine), dry sherry, or sake
- 1 teaspoon cornstarch
- 1/2 teaspoon salt
- 1 pound peeled and deveined medium shrimp
- 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
- 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.
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