Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Crispy Kung Pao Shrimp And Vegetables
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- #63459
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
1 teaspoon chopped garlic
1/2 teaspoon chopped fresh ginger
1 1/2 tablespoon cornstarch
1/4 teaspoon baking soda
1/4 teaspoon sugar
salt and pepper
1 pound shelled, deveined shrimp
1/4 cup oil
1 small onion, diced
1 large zucchini, cut in 1/2" cubes
1 small red pepper, cut in 1/2" cubes
2 ounces cashews or peanuts
Sauce
1 cup chicken stock
1 tablespoon Chinese rice wine or dry sherry
1 tablespoon cornstarch
2 teaspoons chili sauce
2 teaspoons Chinese bean paste (optional)
2 teaspoons sesame oil
directions
For Shrimp: Combine garlic, ginger, cornstarch, baking soda, sugar, and salt and pepper. Add shrimp, mix, and let stand 20 minutes.
Heat oil in a wok. Add the shrimp and stir-fry over high heat about 20 seconds, or just until shrimp change color. Remove. Add onion to the same oil and stir-fry 1 minute. Add zucchini and red pepper and stir-fry about 30 seconds.
Mix sauce ingredients together and add to the wok. Cook, stirring, until the sauce is slightly thickened. Add the shrimp and nuts and heat through completely.
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nutrition data
405 calories, 25 grams fat, 17 grams carbohydrates, 27 grams protein per serving. This recipe is low in carbs.
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reviews & comments
March 24, 2007
Excellent! Recipe is perfect as is!!