Kung Pao Shrimp
From myrna 14 years agoIngredients
- 1 tablespoon low-sodium soy sauce, divided shopping list
- 1 1/2 teaspoons dry sherry, divided shopping list
- 2 teaspoons cornstarch shopping list
- 1 pound peeled and deveined medium shrimp shopping list
- 1 tablespoon peanut oil shopping list
- 1/4 cup chopped dry-roasted peanuts shopping list
- 1 tablespoon minced peeled fresh ginger shopping list
- 1 tablespoon minced fresh garlic shopping list
- 1/2 teaspoon crushed red pepper shopping list
- 1 1/2 cups thinly sliced celery shopping list
- 1 cup chopped red bell pepper shopping list
- 1/4 cup fat-free, less-sodium chicken broth shopping list
- 1 teaspoon rice vinegar shopping list
- 1/4 teaspoon salt shopping list
- 2 tablespoons green onion strips shopping list
How to make it
- Combine 1 teaspoon soy sauce, 1 teaspoon sherry, cornstarch, and shrimp.
- Heat oil in a wok over high heat. Add peanuts and next 3 ingredients; stir-fry 30 seconds. Stir in celery and bell pepper; stir-fry 2 minutes or until crisp-tender. Add shrimp mixture; stir-fry 2 minutes. Add remaining 2 teaspoons soy sauce, 1/2 teaspoon sherry, and broth. Bring to a simmer; cook 1 minute or until slightly thickened. Remove from heat; stir in vinegar and salt. Top with onions.
The Rating
Reviewed by 4 people-
grat post thanks for sharig daughters will luv this one high5 plus
momo_55grandma in Mountianview loved it -
Sounds wonderful - love Kung Pao
valinkenmore in Malott loved it -
looks interesting and simple enough!
shecooks4u in Chandler loved it
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Reviews & Comments 5
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