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Kung Pao Shrimp

SUBMITTED BY: Sunset magazine

"Shrimp and broccoli are quickly stir-fried with chili flakes, garlic, and ginger, and then served with long-grain rice and garnished with roasted peanuts."

RECIPE RATING:

Read Reviews (8)

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READY IN

35 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

1 1/2 cups long-grain white rice
3/4 cup fat-skimmed chicken broth
2 tablespoons soy sauce
2 tablespoons white wine vinegar
1 tablespoon cornstarch
1 1/2 teaspoons sugar
1/2 teaspoon hot chili flakes
1/4 teaspoon salt
1 pound broccoli florets, rinsed and cut into 1-inch-wide pieces
1 teaspoon salad oil
1 tablespoon minced fresh ginger
2 teaspoons minced garlic
1 pound (41 to 50 per lb.) shelled, deveined shrimp
1/4 cup chopped roasted, salted peanuts

DIRECTIONS

In a 2- to 3-quart pan, combine rice and 23/4 cups water. Bring to a boil over high heat and cook until most of the water is absorbed, 7 to 10 minutes. Turn heat to low, cover, and cook until rice is tender to bite, 10 to 15 minutes longer. Spoon rice into a bowl.
Meanwhile, in a small bowl, mix broth, soy sauce, vinegar, cornstarch, sugar, chili flakes, and salt until smooth.
In a 12-inch nonstick frying pan or a 14-inch wok over high heat, combine broccoli and 1/2 cup water. When boiling, cover, reduce heat to medium, and simmer, stirring occasionally, until broccoli is bright green and just tender when pierced, 4 to 7 minutes. Pour into a colander to drain.
Add oil, ginger, and garlic to pan; stir over high heat until garlic begins to brown, 30 to 45 seconds. Add shrimp and stir until opaque but still moist-looking in center of thickest part (cut to test), 3 to 4 minutes. Stir in broccoli.
Stir cornstarch mixture and add to pan. Stir until sauce boils. Pour shrimp into a bowl and sprinkle with peanuts. Serve with cooked rice.

FOOTNOTES

Begin the meal with a soup made of chicken broth seasoned with fresh ginger and simmered with green onions, sliced mushrooms, and spinach leaves.
Reprinted with permission of Sunset® magazine. All rights reserved.

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REVIEWS

Reviewed on Dec. 4, 2003 by MELANIE4

The recipe was good overall however I think it was a bit bland and needed some additional... MORE

Reviewed on Feb. 27, 2003 by MORBIDLITTLEPOETGIRL

This recipe was SO GOOD, tasted just like it was from a good chinese restaurant. I didn't use... MORE

Reviewed on Feb. 27, 2003 by tommy

This was OK. I thought it didn't really taste like authentic King Pao. I'm sure it could be... MORE

Reviewed on Jul. 8, 2007 by MIKABOOTS

This wasn't too bad but not great either. It was extremely bland. I checked recipes on... MORE

Reviewed on Nov. 13, 2005 by Mad-City Slicker

I added a bit of fish sauce to the sauce, & substituted veggie broth for the chicken broth,... MORE

Reviewed on Jul. 25, 2004 by KPRICE

Excellent. My husband & I both liked it. I added red bell peppers in addition to the... MORE

Reviewed on Mar. 23, 2004 by UGOTWUTIWANT

I could taste the Kung but the Pao was missin MORE

Reviewed on Nov. 10, 2003 by LOUVRE3

This was so good and also very quick and easy. I used frozen broccoli and frozen shrimp, no... MORE

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