Wednesday, March 14, 2007

Kung Pao Shrimp

Ingredients

1 1/2 pounds shrimp ; peeled and deveined
8 dried red chiles; seeds removed
1/2 cup peanuts
1 teaspoon ginger ; minced
1 1/2 tablespoon cornstarch
1 1/2 tablespoon water
1 tablespoon soy sauce
4 tablespoon peanut oil
2 tablespoon soy sauce
1 tablespoon sherry
1 tablespoon sugar
1 teaspoon cornstarch
1 teaspoon sesame oil

1 red bell pepper; cleaned and cut into 1" pieces
1 yellow bell pepper; cleaned and cut into 1" pieces
1 large carrot; cut into 1/8" slices on the bias
1 cup snow peas cut in half
1 stick celery; sliced in 1/4 inch slices on the bias

Instructions

Combine sherry, soy sauce, sugar, ginger, and cornstarch. Pour over shrimp and stir to coat. Allow to marinate at least 30 minutes

Wipe the chiles clean; remove seeds, and cut into 1/2 to 1 inch long pieces. Heat the oil in the wok. Add chiles and cook briefly; then add peanuts.

Add carrots to wok and stir-fry briefly. Add remaining vegetables and stir-fry until they're tender-crisp.

Stir in shrimp, and stir-fry until they turn pink.

Serve over rice.
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