Shrimp Kung Pao Stir Fry Recipe Recipe

Name: Shrimp Kung Pao Stir Fry Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp. dark sesame oil; 2 cloves garlic, chopped; 1 shallot, minced; 1 (1 inch) piece ginger, grated; 1 tbsp. chili pepper paste; 1/2 teaspoon raw cane sugar (may substitute brown sugar); 1/4 c. shrimp stock (chicken stock may substituted; 16 to 20 lg. fresh shrimp, peeled & deveined; 1 head broccoli, cut into spears; 6 lg. shitake mushrooms, stems removed, quartered; 3 Japanese eggplants, ends trimmed off, cut on the diagonal in thin slices; 1/2 c. water chestnuts, thinly sliced; 1 c. baby corn; 1 c. snow peas, strings removed; 3/4 pound jicama, peeled & sliced; 2 c. mustard greens, loosely packed, stems removed; 1 teaspoon kuzu, dissolved in 1 teaspoon cool water (sold in health food stores, may substitute cornstarch or possibly arrowroot); Sm. bunch cilantro for garnish; Paprika for color

Servings: persons

1 tbsp. dark sesame oil
2 cloves garlic, chopped
1 shallot, minced
1 (1 inch) piece ginger, grated
1 tbsp. chili pepper paste
1/2 teaspoon raw cane sugar (may substitute brown sugar)
1/4 c. shrimp stock (chicken stock may substituted
16 to 20 lg. fresh shrimp, peeled & deveined
1 head broccoli, cut into spears
6 lg. shitake mushrooms, stems removed, quartered
3 Japanese eggplants, ends trimmed off, cut on the diagonal in thin slices
1/2 c. water chestnuts, thinly sliced
1 c. baby corn
1 c. snow peas, strings removed
3/4 pound jicama, peeled & sliced
2 c. mustard greens, loosely packed, stems removed
1 teaspoon kuzu, dissolved in 1 teaspoon cool water (sold in health food stores, may substitute cornstarch or possibly arrowroot)
Sm. bunch cilantro for garnish
Paprika for color

1
Heat oil in a wok over medium heat.
2
Stir in garlic, shallot and ginger.
3
After a moment, add in stock, stirring well for about 1 1/2 min.
4
Add in shrimp, broccoli, mushrooms and eggplants.
5
Cover wok and simmer, 2 min.
6
Add in remaining vegetables except mustard greens, stir in dissolved Kuzu; cook 1 minute.
7
Serve garnished with cilantro sprigs and add in paprika for color.
8
Traditionally, the shrimp is grilled for this dish.
9
Here's how: Preheat gas, electric or possibly stove-top grill.
10
Combine salt and peppers in a bowl, and roll shrimp in mix to coat.
11
When grill is warm, spread shrimp on grill and cook 2 1/2 min on each side, till shrimp is pink and cooked through.
12
Reserve, prepare vegetables as above.
13
Calories per serving: 292.
14
Fat grams per serving: 6.

779

kcal

Calories

Fat

Carbs

122

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 tbsp. dark sesame oil, 2 cloves garlic, chopped, 1 shallot, minced, 1 (1 inch) piece ginger, grated, and more.

Yes, Shrimp Kung Pao Stir Fry Recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp Kung Pao Stir Fry Recipe

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