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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.

Linda Lau Anusasananan
Recipe by Cooking Light September 2008

Gallery

Credit: Randy Mayor; Styling: Leigh Ann Ross

Recipe Summary

Yield:
4 servings (serving size: 3/4 cup shrimp mixture and 3/4 cup rice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare shrimp, combine first 4 ingredients; cover and chill 10 minutes.

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  • To prepare sauce, combine sugar and next 5 ingredients (through sesame oil).

  • 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.

Nutrition Facts

485 calories; calories from fat 28%; fat 15g; saturated fat 1.7g; mono fat 7g; poly fat 4.7g; protein 29.9g; carbohydrates 54.8g; fiber 3.4g; cholesterol 172mg; iron 57mg; sodium 603mg; calcium 77mg.
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