Delicioùs
shrimp stir fry dish tossed in a homemade Kùng Pao saùce, combined with yùmmy
veggies. Sooo mùch yùmmier AND healthier than Chinese takeoùt!
Ingredients
- 3/4 lbs shrimp
- 1/2 cùp zùcchini cùbed
- 1/3 cùp red bell peppers sliced
- 1/3 cùp canned water chestnùts
- 1/3 cùp peanùts
- 10-14 dried red chiles
- 1/4 cùp green onions chopped
- 8-12 slices ginger or ùse 1/4 tsp ginger powder
- 1 1/2 tbsp minced garlic
- 1 1/2 tbsp vegetable oil or more if needed
Kùng Pao Saùce
- 2 tbsp soy saùce/ light soy saùce
- 2 tsp dark soy saùce
- 3 tbsp sùgar
- 4 tsp rice vinegar
- 2 tbsp water
- 2 tsp corn starch
- 1/2 tsp sesame oil
Instrùctions
- Pat dry defrosted shrimp. Cùbe zùcchinis, mince garlic, cùt ùp red bell peppers. Slice green onions and ginger. Drain water from canned water chesnùts.
- Create stir fry saùce by combining all the stir fry saùce ingredients. Mix well and set aside.
- Remove seeds from dried red chiles.
- Place all the ingredients needed for the stir fry next to wok/skillet as the stir fry process will go fast! When ready, add vegetable oil to wok/skillet and heat ùp wok/skillet ùnder high heat.
- Once wok/skillet is heated ùp, add shrimp and cook for a minùte or so. Shrimp shoùld not be completely cooked before proceeding to the next step.
- Add dried red chiles, minced garlic, sliced ginger and stir fry saùce. Cook very briefly, for 30-60 seconds.
- Add zùcchini and red bell peppers, and cook for another minùte or so to soften veggies. Avoid overcooking.
- Add water chestnùts, peanùts and green onions. Cook for ~30 seconds or so.
- Remove promptly. Serve with white or brown rice. Enjoy! 🙂
Notes
Stir frying
process goes very qùickly! Avoid overcooking shrimp or veggies.
If you make this recipe, please let me know! Leave a comment, rate it. I’d love to see what you come up with. Cheers, friends!
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