kung pao shrimp

1 Servings
Egg white; lightly beaten
1 tablespoon Dry sherry
1 tablespoon Corn starch
1 pounds Jumbo shrimp; (about 18), peeled and deveined
Dried red chili peppers; 1-1/2 to 2 inches long, (up to 4)
1 cup Chopped scallion; both white and green parts
1 teaspoon Minced fresh ginger
1 tablespoon Minced fresh garlic
Red bell pepper; seeds and ribs removed, cut into thin slivers 2 inches long
Green bell pepper; seeds and ribs removed, cut into thin slivers 2 inches long
Stalks celery; cut on the diagonal into thin slivers 2 inches long
Scallions; both white and green parts, cut into thin slivers 2 inches long
¼ cup Water or low-sodium vegetable broth
2 tablespoons Rice vinegar
1 tablespoon Low-sodium soy sauce
1 tablespoon Sugar
  Canola oil spray




Combine the egg white, sherry, and cornstarch in a small bowl and mix until the cornstarch is dissolved. Add the shrimp to the bowl and let marinate for 20 to 30 minutes. Combine the seasoning ingredients in a small bowl.

Combine the red and green peppers and celery in a bowl. Place the slivered scallions in a separate bowl. Combine the sauce ingredients in a bowl. Heat a non-stick wok over high heat for 2 minutes. Carefully spray the wok with canola oil spray. (If you have a gas stove, turn off the burner before you spray the wok.) Add the shrimp and marinade and stir-fry for 1 minute.

Remove the shrimp to a bowl and set aside. Rinse out the wok, then reheat it for 30 seconds. Respray the wok with canola oil spray. Add the seasonings and stir-fry for 30 seconds. Add the peppers and celery and stir-fry for 1 minute. Stir in the sauce and bring to a boil. Return the shrimp to the wok and stir-fry until heated through, about 1 minute. Remove from the wok. Before serving, take out the chili peppers and throw them away.

Makes 4 to 6 servings.

Nutritional Information Per Serving: Calories: 108; Fat: 2 grams; Saturated Fat: 0.3 grams; Cholesterol: 115 milligrams; Carbohydrate: 9 grams; Protein: 17 grams; Sodium: 213 milligrams Posted to MM-Recipes Digest by Vibhu Goel <vgoel@...> on Mar 26, 1998

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