KUNG PAO SHRIMP

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Kung pao shrimp is a fantastic dish that always goes down well! Serve with rice.

Provided by Lisa Somerset

Categories     World Cuisine Recipes     Asian

Time 1h55m

Yield 2

Number Of Ingredients 18

2 tablespoons soy sauce
2 tablespoons chicken broth
2 teaspoons sesame oil
1 teaspoon cornstarch
2 teaspoons water
½ pound medium shrimp, peeled and deveined
⅓ cup chicken broth
2 tablespoons white sugar
2 tablespoons vinegar
1 ½ tablespoons soy sauce
1 ½ teaspoons sesame oil
1 teaspoon cornstarch
2 tablespoons vegetable oil
1 small onion, thinly sliced
1 (8 ounce) can sliced bamboo shoots, drained
1 green bell pepper, seeded and cut into 1-inch slices
1 dried red chile pepper
2 tablespoons salted peanuts, or to taste

Steps:

  • Combine soy sauce, chicken broth, and sesame oil in a bowl. Dissolve cornstarch in water and mix into the bowl. Add shrimp and stir to coat. Cover and refrigerate for 1 1/2 hours; stir occasionally.
  • Mix chicken broth, sugar, vinegar, soy sauce, sesame oil, and cornstarch together to make the sauce. Set aside.
  • Heat oil in a large frying pan. Add onion and cook, stirring occasionally, until limp and translucent, about 5 minutes. Add shrimp and stir until pink, about 1 minute. Stir in bamboo shoots, bell peppers, and dried chile; cook for 1 minute. Pour in sauce and peanuts. Cook until sauce boils and thickens slightly, about 5 minutes.

Nutrition Facts : Calories 496.2 calories, Carbohydrate 36.2 g, Cholesterol 173.9 mg, Fat 29 g, Fiber 4.1 g, Protein 27 g, SaturatedFat 4.3 g, Sodium 2156.4 mg, Sugar 18.6 g

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