Kung Pao Shrimp

Adapted from this recipe ~ serves 4 easily

2 lb. shrimp, deveined and peeled


2 Tbsp. soy sauce

4 Tbsp. sesame oil

2 Tbsp. rice wine

2 egg whites

1 tsp. salt

For the rest of the recipe:

4 green onions, chopped

1 red bell pepper, cut in bit sized pieces

bok choy, cut into pieces

1 can of sliced water chestnuts

4 Tbsp peanut oil (we used vegetable oil)

8-10 dried chilis

8 cloves of garlic, minced

1 Tbsp. grated ginger

4 Tbsp soy sauce

6 Tbsp rice wine

4 Tbsp Chinese black vinegar (or balsamic)

1 tsp sugar (we used splenda)

2 cup chicken broth

2 Tbsp cornstarch diluted in 4 Tbsp water

2/3 cup roasted peanuts


Make marinade by combining the ingredients (soy sauce, sesame oil, rice wine, egg whites, and salt. Add shrimp and cover. Refrigerate for 30 minutes.

Heat peanut/veggie oil in a pan. Saute the red chilis until they darken.

Add garlic, ginger, scallions, red pepper and bok choy to the pan. Cook for 2-3 minutes.

Add the shrimp and stir fry for 2 minutes.

Add soy sauce, rice wine, vinegar, sugar and chicken broth.

Add cornstarch to thicken.

Stir in the peanuts to coat.


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