Best Ww 4 Points Kung Pao Shrimp Recipes

KUNG PAO PRAWNS (SHRIMP)

Steps:

• Cook the rice according to the package directions and keep warm.
• Heat the vegetable oil over high heat in a wok or large, deep sided skillet. Add the prawns, garlic, and chiles; stir fry for 2 minutes. Stir in the chili oil, soy sauce, sugar, and vinegar. Add the peanuts, carrot, and celery. Stir to combine and reduce the heat to low. Cover and cook for 3 minutes.
• Meanwhile, whisk together the broth and cornstarch in a small bowl. Add the cornstarch mixture to the wok, stir to combine, and bring to a boil. Cook until the sauce thickens, 2 to 3 minutes. Stir in the sesame oil and season to taste with salt.
• Garnish with the green onions and serve with rice.

KUNG PAO SHRIMP

Steps:

• In a bowl, combine the shrimp, cornstarch, salt, and pepper. Stir to coat. Let stand for 15 minutes.
• Place the peppercorns in a small frying pan over medium heat. Cook shaking the pan frequently, until the peppercorns darken slightly and smell toasted, 3 to 4 minutes. Process in a spice grinder or blender until coarsely ground.
• In a bowl, combine the peppercorns, vinegar, hoisin sauce, soy sauce, and pepper flakes.
• Place a wok or wide frying pan over high heat until hot. Add the oil, swirling to coat the sides. Add the shrimp and stir-fry until they turn pink, about 1 1/2 minutes. Add the onion, jalapeno, and bamboo shoots; stir fry for 1 minute. Add the sauce and cook until heated through. Add the peanuts and toss to coat.

KUNG PAO SHRIMP

Steps:

• In a medium bowl, mix broth, soy sauce, vinegar, cornstarch, sugar, crushed red pepper, sesame oil and salt.
• Heat oil in a small wok or deep skillet over high heat. Add broccoli, carrot, ginger and garlic to pan. Stir-fry until garlic begins to brown and broccoli and carrots are crisp tender.
• Add shrimp and stir-fry for 3-4 minutes, or until cooked through.
• Stir broth mixture into pan. Bring to a boil and then simmer until thick, about 1 minute.
• Top with green onions and peanuts. Serve with hot rice.

WW 5 POINTS - KUNG PAO CHICKEN

Steps:

• In small glass or stainless steel mixing bowl, combine soy sauce, sherry, garlic, and gingerroot.
• Add chicken and turn to coat.
• Cover with plastic wrap and refridgerate at least 30 minutes.
• In 12-inch nonstick skillet, heat oil; add chili peppers and cook over medium-high heat, stirring frequently, until peppers are browned, about 1 minute.
• Remove and discard peppers.
• To same skillet, add peanuts and cook over medium-high heat, stirring frequently, until nuts are lightly browned, about 1 minute.
• Transfer nuts to plate, set aside.
• Using a slotted spoon, transfer chicken to same skillet, reserving marinade.
• Cook chicken over medium-high heat, stirring frequently, until browned on all sides and cooked through, about 2-3 minutes.
• Transfer chicken to plate with peanuts, set aside.
• Add bell pepper and scallions to skillet and cook over medium-high heat, stirring frequently, until tender-crisp, 1-2 minutes.
• Add broth and cornstarch to reserved marinade and stir to dissolve cornstarch; add to bell pepper-scallion mixture in skillet.
• 5 Points per serving (serves 2).
• Add chicken and peanuts to skillet and cook, stirring constantly, until mixture comes to a boil and thickens, 2-3 minutes.

HUNGRY GIRL KUNG PAO CHICKEN 4 WW PTS.

Steps:

• Begin by combining 2 tablespoons of cold water with soy sauce, vinegar, Splenda, cornstarch and chili sauce -- stir well until all ingredients have dissolved; set sauce aside.
• Spray a large pan or wok with nonstick spray, and bring to medium-high heat.
• Add chicken, mushrooms, bell peppers, celery, onion, garlic and 2 tablespoons of water.
• Stirring occasionally, cook for about 5 minutes.
• Once chicken is almost fully cooked but still tender, add peanuts and water chestnuts to the pan or wok.
• Raise heat to high, give sauce a stir, and add it to the pan/wok as well. Mix entire dish until all ingredients are coated in sauce, and the sauce is hot and thick.
• Season to taste with salt, pepper, and red pepper flakes.
• Enjoy!