Kung Pao Shrimp

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Total Time
30mins
Prep
15 mins
Cook
15 mins

This is from my 365 One Dish Meals Cookbook. Serve this over some plain steamed jasmine rice.

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Ingredients

Nutrition

Directions

  1. In a medium bowl, combine the shrimp with 1 tablespoon cornstarch and egg white.
  2. Toss to mix thoroughly.
  3. In a skillet, heat oil over high heat until hot. Add shrimp and stir-fry until pink and loosely curled, 1-2 minutes.
  4. With a slotted spoon, remove shrimp to a bowl.
  5. Add peanuts to oil in skillet and fry for 30 seconds.
  6. Remove and drain on paper towels.
  7. Drain off and discard all but 2 tablespoons of oil from the skillet.
  8. Add hot pepper flakes, pea pods, water chestnuts, scallions and garlic.
  9. Stir-fry over medium-high heat for 2 minutes.
  10. Return shrimp to the pan and stir-fry for 1 minute longer.
  11. Mix in chili paste, soy sauce, sherry, red wine vinegar, sugar and chicken broth until well blended.
  12. Dissolve remaining cornstarch in cold water and add to pan.
  13. Cook over high heat, stirring, until sauce boils and thickens, about 2 minutes.
  14. Add peanuts and mix well. Serve immediately.