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
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 PO SHRIMPS
Make and share this Kung Po Shrimps recipe from Food.com.
Provided by foodart
Categories Cantonese
Time 35m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Add the chicken broth, soy sauce, ketchup, rice vinegar, hoisin sauce, chili sauce and cornstarch in bowl and stir to combine and set aside.
- In a skillet place over a medium heat for 2 minutes add in the raw peanuts and with a wooden spoon stir the peanuts from time to time until the peanut are light brown in color and pour into a baking pan to cool and rub off the skin and set aside,.
- Place the shrimp in a bowl and season with salt. Add the cornstarch and mix well to coat the shrimp pieces.
- Heat a wok over high heat until it starts to smoke and then add the peanut oil. Add the dried chilies and fry for a few seconds, then add the shrimp pieces and stir-fry for 2 minutes. As the shrimp begins to turn opaque, add the Shaohsing rice wine. Cook for an additional 2 minutes, then pours in the sauce.
- Bring to a boil, add the onion, carrot, red pepper, and cook in the sauce with the shrimp for another 2 minutes, or until the meat are cooked through and the sauce has thickened and become slightly sticky in consistency. Add the scallions and cook for 1 minute. Toss in the cashews and then transfer to a serving plate and serve immediately.
Nutrition Facts : Calories 291.4, Fat 14.2, SaturatedFat 2.1, Cholesterol 144, Sodium 1958.9, Carbohydrate 19.7, Fiber 4, Sugar 7.3, Protein 22.7
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
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
The name of this dish is now written in English as gong bao shrimp, and this recipe takes inspiration from the American Chinese versions that come from the Sichuan Province of China. Here, flashes of chile heat shine in a glossy swirl of a salty, sour and sweet sauce. With a confetti blend of shrimp, peppers and peanuts, each mouthful is a little spicy and chewy, savory and crisp. The deep malty tang comes from Chinkiang vinegar, a jet-black condiment from China that is traditionally fermented from grains and aged in clay. It's key to this dish and also delicious for dipping dumplings, saucing noodles and dressing vegetables. (Balsamic vinegar, similarly fermented and aged from grape juice in barrels, is a fun, fruity substitute.) With both vegetables and protein, this one-wok stir-fry is a complete meal with steamed rice.
Provided by Genevieve Ko
Categories weeknight, seafood, main course
Time 15m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Mix the shrimp, Shaoxing wine, 1 teaspoon cornstarch and a pinch of salt in a bowl until the shrimp are evenly coated. Let stand while you prepare the other ingredients.
- Stir the sugar, soy sauce, vinegar, Sichuan pepper and remaining teaspoon cornstarch in a separate bowl. Dice the bell pepper and thinly slice the garlic. Have all your ingredients ready next to the stove.
- Heat the oil in a wok or large skillet over medium-high heat for 15 seconds. Add the peanuts and stir until browned in spots, 30 to 60 seconds. Add the bell pepper and garlic, and sprinkle with salt. Cook, stirring, until the pepper is bright and the garlic starts to become translucent, about 30 seconds. Add the chiles and stir well, then add the shrimp with its marinade. Cook, stirring occasionally, until the shrimp are curled and just opaque, 2 to 3 minutes.
- Add the scallions and stir until glossy, about 15 seconds, then add the sauce. Cook, stirring, until the sauce thickens and coats everything evenly, about 1 minute. If any of the starchy sauce has stuck to the bottom of the pan, add a splash of water and scrape up any browned bits. Taste and add more Sichuan pepper if you'd like. Immediately transfer to a dish and serve hot.
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