Kung Pao Shrimp
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
Sauce:
  • ¼ cup low-sodium soy sauce
  • 1½ tsp brown sugar
  • 2 tsp cornstarch
  • 2 Tbsp water
  • 1 tsp toasted sesame oil
  • 3 dashes white pepper
  • 1 tsp apple cider vinegar
  • ½ tsp sugar
  • ¼ to ½ tsp crushed red pepper
Ingredients:
  • 2 Tbsp olive oil
  • 1-inch piece ginger, peeled and minced
  • 1 onion, chopped into 1-inch pieces
  • 1 green bell pepper, cut into 1-inch pieces
  • 1 lb shrimp, peeled and deveined
  • ¼ cup roasted peanuts
  • 3 scallions, chopped
Instructions
  1. In a small bowl, whisk together the sauce ingredients and set aside.
  2. Heat a wok over medium heat and add the oil until hot. Add the ginger and stir for 30 seconds. Add the onion and green bell pepper; stir-fry for 5-6 minutes or until vegetables are softened. Add in the shrimp and roasted peanuts; mix and allow to cook an additional 3-4 minutes.
  3. When the shrimp are almost cooked, add the sauce into the wok, keep stirring until the sauce thickens. Top with scallions and serve hot.
Notes
Recipe from Rasa Malaysia
Nutrition Information
Serving size: 4 oz shrimp with sauce and vegetables Calories: 283 Fat: 13.5 Carbohydrates: 13.8 Sugar: 5.0 Sodium: 695 Fiber: 2.3 Protein: 26.0 Cholesterol: 150
Recipe by Prevention RD at https://preventionrd.com/2015/04/kung-pao-shrimp/