Menu Enter a recipe name, ingredient, keyword...

Kung Pao Shrimp

By

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

Google Ads
Rate this recipe 0/5 (0 Votes)

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

Details

Servings 4
Preparation time 45mins
Cooking time 60mins
Adapted from familycircle.com

Preparation

Step 1

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.

You'll also love

Review this recipe

Fried Brown Rice with Pork and Shrimp Spicy Shrimp with Creamy Polenta