Kung Pao Shrimp

photo by Outta Here

- Ready In:
- 45mins
- Ingredients:
- 17
- Serves:
-
4
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
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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RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!