Kung Pao Shrimp recipe

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Ingredients

2 tablespoons soy sauce
2 tablespoons chicken broth
2 teaspoons sesame oil
1 teaspoon cornstarch
2 teaspoons water
½ pound medium shrimp, peeled and deveined
⅓ cup chicken broth
2 tablespoons white sugar
2 tablespoons vinegar
1 ½ tablespoons soy sauce
1 ½ teaspoons sesame oil
1 teaspoon cornstarch
2 tablespoons vegetable oil
1 small onion, thinly sliced
1 (8 ounce) can sliced bamboo shoots, drained
1 green bell pepper, seeded and cut into 1-inch slices
1 dried red chile pepper
2 tablespoons salted peanuts, or to taste

Nutrition Info

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
servingSize: -
sodium: 2156.4 mg
sugar: 18.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Mix chicken broth, sugar, vinegar, soy sauce, sesame oil, and cornstarch together to make the sauce. Set aside.

  3. 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.

Recipe Yield

2 servings

Recipe Note

Kung pao shrimp is a fantastic dish that always goes down well! Serve with rice.

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