KUNG PAO SHRIMP
Kung Pao originated from southwest China and is pretty popular in the states. The classic version has peanuts, but I like substituting cashews for their crunch and flavor. A pinch of ground Szechuan peppercorn powder is traditional. Add it if you have it, but you'll be fine without it! Also you can substitute any meat, seafood, or tofu for the shrimp.
Provided by Jet Tila
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- In a small dry skillet, toast the dry chiles until they have deepened in color and have begun to release a toasty aroma, 30 seconds to 1 minute. Remove from the skillet and set aside.
- Heat a large saute pan over high heat for about 1 minute. When you see the first wisps of white smoke, swirl in the vegetable oil, cashews, garlic, and toasted chiles. Stir and scrape the pan until the garlic is light brown, about 30 seconds.
- Toss the shrimp into the pan, stirring constantly, until the shrimp just starts to turn pink and everything starts to smell amazing, about 1 more minute. Add the bell pepper and onions, and cook, stirring, until the onion starts to turn translucent, about 1 minute.
- Add the oyster sauce and sambal. Stir the cornstarch into the chicken stock to make a slurry, then add it to the pan. Stir well, scraping the brown bits from the bottom of the pan to deglaze and incorporate them into the sauce. Taste and adjust the seasoning if necessary. When the shrimp have just turned pink and opaque, meaning the shrimp are cooked through, turn off the heat. Sprinkle in the scallions, add the sesame oil and a pinch of white pepper. Stir everything in the pan to coat all the ingredients.
- Serve immediately with steamed rice.
KUNG PAO SHRIMP
Kung pao shrimp is a fantastic dish that always goes down well! Serve with rice.
Provided by Lisa Somerset
Categories World Cuisine Recipes Asian
Time 1h55m
Yield 2
Number Of Ingredients 18
Steps:
- Combine soy sauce, chicken broth, and sesame oil in a bowl. Dissolve cornstarch in water and mix into the bowl. Add shrimp and stir to coat. Cover and refrigerate for 1 1/2 hours; stir occasionally.
- Mix chicken broth, sugar, vinegar, soy sauce, sesame oil, and cornstarch together to make the sauce. Set aside.
- Heat oil in a large frying pan. Add onion and cook, stirring occasionally, until limp and translucent, about 5 minutes. Add shrimp and stir until pink, about 1 minute. Stir in bamboo shoots, bell peppers, and dried chile; cook for 1 minute. Pour in sauce and peanuts. Cook until sauce boils and thickens slightly, about 5 minutes.
Nutrition Facts : Calories 496.2 calories, Carbohydrate 36.2 g, Cholesterol 173.9 mg, Fat 29 g, Fiber 4.1 g, Protein 27 g, SaturatedFat 4.3 g, Sodium 2156.4 mg, Sugar 18.6 g
KUNG PAO SHRIMP WITH CASHEWS
Chiles add heat to succulent shrimp with cashews. It is essential to have all ingredients cut and ready before you start. From Food & Wine magazine.
Provided by SharleneW
Categories Szechuan
Time 18m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a bowl, mix the orange juice, vinegar, soy sauce, sugar and cornstarch.
- In a wok or large frypan, heat the oil over high heat until smoking.
- Add the chiles and salt; stir-fry until browned, 45 seconds.
- Add the onion, ginger and garlic; stir-fry until fragrant, 15 seconds.
- Add the peppers and cook until crisp-tender, 30 seconds.
- Add the shrimp and stir-fry until nearly cooked through, about 5 minutes.
- Stir the sauce, add to the wok and cook until thickened slightly, 30 seconds.
- Stir in the cashews and sesame oil; serve.
Nutrition Facts : Calories 421.4, Fat 24.9, SaturatedFat 4.3, Cholesterol 143.2, Sodium 1541, Carbohydrate 29.3, Fiber 3.2, Sugar 12.3, Protein 23.6
KUNG PAO SHRIMP
Make and share this Kung Pao Shrimp recipe from Food.com.
Provided by gailanng
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a medium bowl, mix broth, soy sauce, vinegar, cornstarch, sugar, crushed red pepper, sesame oil and salt.
- Heat oil in a small wok or deep skillet over high heat. Add broccoli, carrot, ginger and garlic to pan. Stir-fry until garlic begins to brown and broccoli and carrots are crisp tender.
- Add shrimp and stir-fry for 3-4 minutes, or until cooked through.
- Stir broth mixture into pan. Bring to a boil and then simmer until thick, about 1 minute.
- Top with green onions and peanuts. Serve with hot rice.
Nutrition Facts : Calories 209.4, Fat 7.6, SaturatedFat 1.1, Cholesterol 143.2, Sodium 1485.9, Carbohydrate 15.8, Fiber 1.4, Sugar 3.7, Protein 21.4
KUNG PAO SHRIMP
A quick and easy meal that is full of spice and flavor. It makes plenty of sauce for serving over rice or lo mein noodles. The whole family loved it.
Provided by PanNan
Categories Chinese
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Whisk together the broth, oyster sauce, chile paste, and cornstarch in a small bowl.
- Heat the peanut oil in a large skillet over medium high heat.
- Add shrimp and peanuts and cook, stirring, until the shrimp are just barely cooked (2 - 3 minutes). Transfer them to a plate.
- Heat the sesame oil in the skillet, and saute the bell pepper until just barely tender (about 3 minutes). Then add the garlic and ginger to the skillet with the bell peppers and cook, stirring, until fragrant (about 1 minute).
- Add the broth mixture to the pan with the pepper mixture. Bring to boil. When boiling, add the shrimp and peanuts and simmer until the sauce has thickened, about 1 minute. Make sure the shrimp are done (but not overcooked).
- Serve over rice or lo mein noodles.
Nutrition Facts : Calories 377.8, Fat 23.3, SaturatedFat 3.5, Cholesterol 172.8, Sodium 836.8, Carbohydrate 12.4, Fiber 3, Sugar 2.7, Protein 31.6
KUNG PAO SHRIMP
Hot, sour, sweet, savory and packs a fiery punch! From Yan Can Cook- Martin Yan. Did I mention that this was fiery hot?!!!! You might want to cut the heat a bit, but we love our mouths to catch on fire!
Provided by cookiedog
Categories Chinese
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a bowl, combine the shrimp, cornstarch, salt, and pepper. Stir to coat. Let stand for 15 minutes.
- Place the peppercorns in a small frying pan over medium heat. Cook shaking the pan frequently, until the peppercorns darken slightly and smell toasted, 3 to 4 minutes. Process in a spice grinder or blender until coarsely ground.
- In a bowl, combine the peppercorns, vinegar, hoisin sauce, soy sauce, and pepper flakes.
- Place a wok or wide frying pan over high heat until hot. Add the oil, swirling to coat the sides. Add the shrimp and stir-fry until they turn pink, about 1 1/2 minutes. Add the onion, jalapeno, and bamboo shoots; stir fry for 1 minute. Add the sauce and cook until heated through. Add the peanuts and toss to coat.
Nutrition Facts : Calories 299, Fat 17.6, SaturatedFat 2.4, Cholesterol 129.4, Sodium 802.1, Carbohydrate 15.2, Fiber 3.5, Sugar 3.4, Protein 22
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