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
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
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.
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
Scrumptious Kung Pao Shrimp recipe from the net. You can substitute plain rice vinegar for the black rice vinegar, but the black rice vinegar has a more fruity complex flavor. You can also substitute cashews (unsalted) for the peanuts.
Provided by StephBo413
Categories Asian
Time 35m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Toss shrimp with sherry and soy sauce in medium bowl; marinate until shrimp have absorbed flavors, about 10 minutes. Mix garlic, ginger and 1 tbsp oil in small bowl; set aside. Combine peanuts and chiles in small bowl; set aside. Mix chicken broth, vinegar, sesame oil, oyster-flavored sauce, hoisin sauce and cornstarch in small bowl or measuring cup; set aside.
- Heat 1 tbsp oil in 12 inch skillet over high heat until just beginning to smoke. Add shrimp and cook, stirring about once every 10 seconds, until barely opaque, 30 to 40 seconds; add peanuts and chiles, stir into shrimp and continue cooking until shrimp are almost completely opaque and peanuts have darkened slightly, 30 to 40 seconds longer.
- Transfer shrimp, peanuts and chiles to bowl; set aside. Return skillet to burner and reheat briefly, 15 to 30 seconds. Add remaining 1 Tbsp oil , swirl to coat pan and add red bell pepper; cook, stirring occasionally until slightly softened, about 45 seconds.
- Clear center of pan, add garlic-ginger mixture, mash into pan with spoon or spatula and cook until fragrant, 10 to 15 seconds; stir into peppers until combined. Stir broth mixture to recombine, then add to skillet along with reserved shrimp, peanuts and chiles; cook, stirring and scraping up browned bits on bottom of pan until sauce has thickened to syrupy consistency, about 45 seconds.
- Stir in scallions; transfer to serving plate and serve immediately.
Nutrition Facts : Calories 382.8, Fat 23.1, SaturatedFat 3.7, Cholesterol 172.9, Sodium 542.3, Carbohydrate 12.4, Fiber 2.4, Sugar 3.9, Protein 29.6
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