Kung Pao Shrimp
Servings
4Serving size
4 ounces shrimp with vegetables and riceThis recipe can be multiplied and makes great leftovers.
Serve with Brown Rice or Sesame Rice
Ingredients
| 2 tsp. Cornstarch |
| 3/4 cup Water |
| 16 Ounces Shrimp, raw (peeled and deveined) |
| 2 tsp. Low sodium soy sauce (or gluten-free tamari sauce) |
| 2 tsp. Sake |
| 1 tsp. Sesame oil |
| 2 tsp. Rice Vinegar |
| 2 tsp. Honey |
| 1 Tbsp. Sesame oil |
| 2 clove Garlic, raw (minced) |
| 2 Tbsp Ginger root, raw (peeled and minced) |
| 1 pepper Peppers, hot chili, red, raw (seeded and minced) |
| 4 large Green onions (cut fine crosswise) |
| 2 tablespoon Rice Vinegar |
| 2 Tbsp. Low sodium soy sauce (or gluten-free tamari sauce) |
| 1/4 cup Dry roasted peanuts (chopped coarsely) |
Instructions
Place the 2 teaspoons low-sodium soy sauce, sake, 1 teaspoon sesame oil, rice vinegar, and honey in a bowl and stir until well blended.
Add the shrimp and toss until coated.
Place the bowl in the refrigerator for at least 15 minutes.
After cutting the green onions, separate the white and green part.
Place a large skillet or wok over high heat.
Add the sesame oil and heat for a few moments.
Reduce the heat to medium and add the ginger, garlic and chili pepper.
Cook for 3 minutes. Stir frequently.
Add the white part of the green onions and the shrimp and cook for about one minute - until lightly browned on the outside.
Add the rice vinegar and soy sauce.
Cook the shrimp. Stir frequently.
When the shrimp is nearly done, add in the green part of the green onion and the water/cornstarch mixture.
Cook for another minute. Stir frequently to thicken the sauce.
Serve over Brown Rice and top with the peanuts.
Serve this recipe with one of these starch side dishes.
Brown Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice. Reduce heat to medium-low and simmer, partially covered, for 40-45 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount of…
Sesame Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice. Reduce heat to medium-low and simmer, partially covered, for about 40 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount…
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This recipe is great if you like food that’s not too spicy. This is literally the one pepper version and is pretty mild, so it’s easy to make this spicier by adding peppers to your desired level of heat.
One way to control how much spiciness is in dishes like this one is to use chili oil. This is widely available, and very common in Asian markets, but your grocery probably carries it.
Simply replace some of the oil that you use to stir fry with the chili oil. Start slowly at first – a half teaspoon for two servings may be enough for you. Each time you cook, use a little more if you want more heat. It’s great to have around and adds the flavor of a spicy chili pepper, but you don’t have to take the time to seed and mince.