Kung Pao Shrimp

gailanng's Note:

Now there's no reason to buy take out.

• Total Time: 45 mins
• Prep Time: 30 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 3/4 cup chicken broth
• 2 tablespoons soy sauce
• 2 tablespoons white wine vinegar
• 1 tablespoon cornstarch
• 1 1/2 teaspoons sugar
• 2 teaspoons sesame oil
• 1/2 teaspoon red pepper flakes or 2 teaspoons szechuan peppercorns
• 1/4 teaspoon salt
• 1 lb broccoli floret, rinsed and cut into 1-inch pieces
• 2 carrots, peeled and sliced
• 1 tablespoon oil
• 1 tablespoon minced ginger
• 2 teaspoons minced garlic
• 1 lb medium shrimp, shelled and deveined
• 1/2 cup sliced green onion
• 1/4 cup roasted chopped peanuts (optional)
• hot cooked rice

Directions:

1. In a medium bowl, mix broth, soy sauce, vinegar, cornstarch, sugar, crushed red pepper, sesame oil and salt.
2. 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.
3. Add shrimp and stir-fry for 3-4 minutes, or until cooked through.
4. Stir broth mixture into pan. Bring to a boil and then simmer until thick, about 1 minute.
5. Top with green onions and peanuts. Serve with hot rice.