Shrimp Kung Pao Stir Fry 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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!