Kung pao shrimp
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Egg white; lightly beaten | |
| 1 | tablespoon | Dry sherry |
| 1 | tablespoon | Corn starch |
| 1 | pounds | Jumbo shrimp; (about 18), peeled and deveined |
| 3 | 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 |
| 1 | Red bell pepper; seeds and ribs removed, cut into thin slivers 2 inches long | |
| 1 | Green bell pepper; seeds and ribs removed, cut into thin slivers 2 inches long | |
| 2 | Stalks celery; cut on the diagonal into thin slivers 2 inches long | |
| 4 | 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 | ||
Directions
SEASONING
VEGETABLES
SAUCE
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