Kung Pao Shrimp | The Daily Dish

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Kung Pao Shrimp

4 Comments | Written on March 24, 2011 at 5:00 am , by

Stir-fry is a quick and easy go-to meal on busy weeknights.  This recipe is one of my favorites because I love the spicy kick of the kung pao flavors.  I used shrimp, but you can feel free to use chicken, beef, pork or even make it vegetarian!

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KUNG PAO SHRIMP  (click here to view and print recipe)

3/4 cup low-sodium chicken broth
1/4 cup rice wine or sake
2 Tablespoons soy sauce
2 Tablespoons honey
1 Tablespoon chili-garlic sauce
1 Tablespoon cornstarch
2 teaspoons dark sesame oil
1 Tablespoon peanut or vegetable oil
1 pound medium shrimp, peeled and deveined
3 green onions, thinly sliced
2 Tablespoons minced peeled fresh ginger
2 cloves garlic, minced
4 cups broccoli florets
8 ounce can bamboo shoots, drained

Whisk together broth, rice wine, soy sauce, honey, chili-garlic sauce, cornstarch, and sesame oil in a bowl; set aside.  Heat a wok or large deep skillet over medium-high heat.  Add the peanut oil, then stir in shrimp.  Stir fry shrimp until just opaque, about 3 minutes; remove and transfer to a plate.  Add the green onion, ginger, and garlic; stir fry until fragrant, about 30 seconds.  Add the broccoli and bamboo shoots; stir fry about 2 minutes until crisp-tender.  Add the broth mixture and shrimp.  Cook, stirring constantly, until the mixture boils and thickens, about 1 minute.  Serve over hot, cooked rice, if desired.  Serves 4.

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