Kung Pao Shrimp

I added 4 garlic cloves, minced and used a pound of shrimp

Kung Pao Shrimp
Adapted from familycircle.com
Kung Pao Shrimp

PREP TIME

45

minutes

TOTAL TIME

60

minutes

SERVINGS

4

Servings

PREP TIME

45

minutes

TOTAL TIME

60

minutes

SERVINGS

4

servings

Adapted from familycircle.com

Ingredients

  • 3

    tablespoons reduced-sodium soy sauce

  • 2

    tablespoons rice vinegar

  • 2

    teaspoons cornstarch

  • 1

    teaspoon sriracha

  • 1

    teaspoon sugar

  • 2

    tablespoons canola oil

  • 12

    ounces shelled and deveined medium shrimp

  • 1

    cup chopped onion

  • 2

    sweet red peppers, seeded and cut into 1-inch chunks

  • 1

    cup sliced celery

  • 6

    ounces brown mushrooms, stems removed, quartered

  • 1/2

    cup sliced water chestnuts, quartered

  • 1/2

    cup cashews

  • 3

    cups cooked white rice

  • 4

    scallions, sliced

Directions

In a small bowl, combine soy sauce, vinegar, cornstarch, sriracha and sugar. Heat 1 tbsp of the oil in a large nonstick skillet over medium-high heat. Add shrimp and stir-fry 3 minutes; remove to a plate. Add remaining 1 tbsp oil. Stir in onion; cook 2 minutes. Add red peppers, celery and mushrooms. Stir-fry 5 minutes. Add soy sauce mixture and simmer 1 minute, until thickened. Stir in shrimp, water chestnuts and cashews; cook 1 minute. Serve with rice and top with scallions.

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