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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!!