Kung Pao Shrimp
Kung pao shrimp is a fantastic dish that always goes down well! Serve with rice.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Additional Time: 1 hrs 30 minutes
- Total Time: 1 hrs 55 minutes
Ingredients
Marinade:
- 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
Kung Pao Sauce:
- ⅓ cup chicken broth
- 2 tablespoons white sugar
- 2 tablespoons vinegar
- 1 ½ tablespoons soy sauce
- 1 ½ teaspoons sesame oil
- 1 teaspoon cornstarch
Stir-Fry:
- 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
Directions
- 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
- Servings Per Recipe 2
- Calories 496
- % Daily Value *
- Total Fat 29g 37%
- Saturated Fat 4g 22%
- Cholesterol 174mg 58%
- Sodium 2156mg 94%
- Total Carbohydrate 36g 13%
- Dietary Fiber 4g 15%
- Total Sugars 19g
- Protein 27g
- Vitamin C 55mg 276%
- Calcium 84mg 6%
- Iron 5mg 28%
- Potassium 672mg 14%
