Sichuan (Kung Pao) Shrimp
- Number of Servings: 4
Ingredients
1 pound raw shrimp, peeled and deveined2 tablespoons olive oil, divided1 tablespoon minced garlic1 tablespoon minced fresh ginger1 large green bell pepper, cut into 1-inch dice1/4 teaspoon salt1oz Cashews (or other favorite nut)Sichuan Sauce, (recipe follows)Sichuan Sauce:3 tablespoons reduced-sodium chicken broth1 tablespoon tomato paste2 teaspoons balsamic vinegar1 teaspoon sugar1 teaspoon lite soy sauce1/2 teaspoon sesame oil1/4 teaspoon cornstarch1/4 teaspoon crushed red pepper, or to taste
1) To prepare Sichuan Sauce: Whisk broth, tomato paste, vinegar, sugar, soy sauce, sesame oil, cornstarch and red pepper in a small bowl. Set aside.
2) Place shrimp in a colander and rinse under cold water. Drain and pat dry with paper towels.
3) Heat a 14-inch flat-bottomed wok or large skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 tablespoon olive oil; add garlic and ginger and stir-fry for 10 seconds. Add the remaining 1 tablespoon olive oil and the shrimp and stir-fry until the shrimp just begin to turn color, 1 minute. Add bell pepper, nuts and salt and stir-fry for 30 seconds.
4) Swirl in Sichuan Sauce and stir-fry until the shrimp is just cooked, 1 to 2 minutes. Serve immediately.
2) Place shrimp in a colander and rinse under cold water. Drain and pat dry with paper towels.
3) Heat a 14-inch flat-bottomed wok or large skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 tablespoon olive oil; add garlic and ginger and stir-fry for 10 seconds. Add the remaining 1 tablespoon olive oil and the shrimp and stir-fry until the shrimp just begin to turn color, 1 minute. Add bell pepper, nuts and salt and stir-fry for 30 seconds.
4) Swirl in Sichuan Sauce and stir-fry until the shrimp is just cooked, 1 to 2 minutes. Serve immediately.
Nutritional Info Amount Per Serving
- Calories: 256.6
- Total Fat: 12.8 g
- Cholesterol: 172.5 mg
- Sodium: 453.3 mg
- Total Carbs: 9.6 g
- Dietary Fiber: 1.0 g
- Protein: 25.1 g
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