Shrimp kung pao is a terrific meal that is always well-liked. Serve alongside rice.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Additional Time: | 1 hr 30 mins |
| Total Time: | 1 hr 55 mins |
| Servings: | 2 |
| Yield: | 2 servings |
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
Instructions
- 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 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 174 mg |
| Dietary Fiber | 4 g |
| Protein | 27 g |
| Saturated Fat | 4 g |
| Sodium | 2156 mg |
| Sugars | 19 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |
Reviews
I think this was very good. I made it as written and will do so again, perhaps trying some different and additional vegetables. I could not find the dried red chile so I used some garlic chili paste, which works as long as you are careful as it’s very hot.
Instead of cornstarch and want it to be authentic and better tasting you should use tapioca powder. All in all though great recipe well done!