Kung Pao Shrimp

Kung Pao Shrimp
Kung Pao Shrimp

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    tablespoon low-sodium soy sauce, divided

  • 1 1/2

    teaspoons dry sherry, divided

  • 2

    teaspoons cornstarch

  • 1

    pound peeled and deveined medium shrimp

  • 1

    tablespoon peanut oil

  • 1/4

    cup chopped dry-roasted peanuts

  • 1

    tablespoon minced peeled fresh ginger

  • 1

    tablespoon minced fresh garlic

  • 1/2

    teaspoon crushed red pepper

  • 1 1/2

    cups thinly sliced celery

  • 1

    cup chopped red bell pepper

  • 1/4

    cup fat-free, less-sodium chicken broth

  • 1

    teaspoon rice vinegar

  • 1/4

    teaspoon salt

  • 2

    tablespoons green onion strips

Directions

1. Combine 1 teaspoon soy sauce, 1 teaspoon sherry, cornstarch, and shrimp. 2. Heat oil in a wok over high heat. Add peanuts and next 3 ingredients; stir-fry 30 seconds. Stir in celery and bell pepper; stir-fry 2 minutes or until crisp-tender. Add shrimp mixture; stir-fry 2 minutes. Add remaining 2 teaspoons soy sauce, 1/2 teaspoon sherry, and broth. Bring to a simmer; cook 1 minute or until slightly thickened. Remove from heat; stir in vinegar and salt. Top with onions.

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