Kung Pao Shrimp

By chefjaci

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

Details

Servings 4

Preparation

Step 1

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.