Kung Pao Shrimp

Name: Kung Pao Shrimp
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 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

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Recipe by gailanng

Now there's no reason to buy take out.

READY IN: 45mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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

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.

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