Kung Pao Shrimp

By á-167595

4 servings

Ingredients

• 2 tsp. canola oil
• 1 large red bell pepper
• 2 stalk celery
• 1 tsp. crushed red pepper
• 6 c. broccoli florets
• 2 c. frozen brown rice
• 2 tbsp. cornstarch
• 2 tbsp. lower-sodium soy sauce
• 1 tbsp. balsamic vinegar
• 1 tsp. ground ginger
• 12 oz. shelled, deveined shrimp
• 1 bunch green onions
• 1/2 c. unsalted dry roasted peanuts
• 2 clove garlic

Preparation

Step 1

In 12-inch nonstick skillet, heat oil on medium. Add red bell pepper, celery, crushed red pepper, and pinch of salt. Cook 9 to 10 minutes or until tender, stirring occasionally.

Meanwhile, in large microwave-safe bowl, combine broccoli and 1/4 cup water. Cover with vented plastic wrap; microwave on high 3 minutes or until broccoli is crisp-tender. Uncover and set aside. Reheat rice as label directs.

In medium bowl, whisk together cornstarch, soy sauce, vinegar, ginger, 1/3 cup water, and 1/4 teaspoon black pepper; add to skillet along with shrimp, green onions, peanuts, and garlic. Cook 3 to 4 minutes or until shrimp just turn opaque throughout, stirring frequently. Serve over rice, alongside broccoli.