KUNG BO SHRIMP RECIPES
KUNG PAO SHRIMP RECIPE | JET TILA | FOOD NETWORK
Kung Pao originated from southwest China and is pretty popular in the states. The classic version has peanuts, but I like substituting cashews for their crunch and flavor. A pinch of ground Szechuan peppercorn powder is traditional. Add it if you have it, but you'll be fine without it! Also you can substitute any meat, seafood, or tofu for the shrimp.
Provided by Jet Tila
Categories main-dish
Total Time 20 minutes
Cook Time 20 minutes
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- In a small dry skillet, toast the dry chiles until they have deepened in color and have begun to release a toasty aroma, 30 seconds to 1 minute. Remove from the skillet and set aside.
- Heat a large saute pan over high heat for about 1 minute. When you see the first wisps of white smoke, swirl in the vegetable oil, cashews, garlic, and toasted chiles. Stir and scrape the pan until the garlic is light brown, about 30 seconds.
- Toss the shrimp into the pan, stirring constantly, until the shrimp just starts to turn pink and everything starts to smell amazing, about 1 more minute. Add the bell pepper and onions, and cook, stirring, until the onion starts to turn translucent, about 1 minute.
- Add the oyster sauce and sambal. Stir the cornstarch into the chicken stock to make a slurry, then add it to the pan. Stir well, scraping the brown bits from the bottom of the pan to deglaze and incorporate them into the sauce. Taste and adjust the seasoning if necessary. When the shrimp have just turned pink and opaque, meaning the shrimp are cooked through, turn off the heat. Sprinkle in the scallions, add the sesame oil and a pinch of white pepper. Stir everything in the pan to coat all the ingredients.
- Serve immediately with steamed rice.
KUNG PAO SHRIMP RECIPE | ALLRECIPES
Kung pao shrimp is a fantastic dish that always goes down well! Serve with rice.
Provided by Lisa Somerset
Categories World Cuisine Asian
Total Time 1 hours 55 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 2 servings
Number Of Ingredients 18
Steps:
- Combine soy sauce, chicken broth, and sesame oil in a bowl. Dissolve cornstarch in water and mix into the bowl. Add shrimp and stir to coat. Cover and refrigerate for 1 1/2 hours; stir occasionally.
- Mix chicken broth, sugar, vinegar, soy sauce, sesame oil, and cornstarch together to make the sauce. Set aside.
- Heat oil in a large frying pan. Add onion and cook, stirring occasionally, until limp and translucent, about 5 minutes. Add shrimp and stir until pink, about 1 minute. Stir in bamboo shoots, bell peppers, and dried chile; cook for 1 minute. Pour in sauce and peanuts. Cook until sauce boils and thickens slightly, about 5 minutes.
Nutrition Facts : Calories 496.2 calories, CarbohydrateContent 36.2 g, CholesterolContent 173.9 mg, FatContent 29 g, FiberContent 4.1 g, ProteinContent 27 g, SaturatedFatContent 4.3 g, SodiumContent 2156.4 mg, SugarContent 18.6 g
More about "kung bo shrimp recipes"
KUNG PAO SHRIMP | RECIPES | WW USA
This easy weeknight recipe offers a lighter take on a Chinese classic with a blend of bold flavors, fresh vegetables, lean shrimp, and a mix of textures. Kung Pao Shrimp is traditionally spicy, but if you prefer a milder dish, you can reduce the amount of red pepper flakes to 1/8 teaspoon or even omit them entirely for a mild alternative. Substitute chicken or pork tenderloin for the shrimp, but just be sure to cut the meat into small, evenly sized pieces so that it cooks quickly and evenly in the wok. Sprinkle each serving with chopped peanuts for a wonderful crunch that works well with the flavors of this dish.
From weightwatchers.com
Total Time 21 minutes
Category Lunch,Dinner
Cuisine Chinese
Calories 156 kcal per serving
From weightwatchers.com
Total Time 21 minutes
Category Lunch,Dinner
Cuisine Chinese
Calories 156 kcal per serving
- Serving size: 1? cups
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KUNG PAO SHRIMP RECIPE | MYRECIPES
For a spicier kick to the pungent Kung Pao glaze, leave the seeds in the chiles. Chinese black vinegar has a deep, almost smoky taste. Look for it in Asian markets, or substitute balsamic vinegar for a sweeter flavor to this shrimp dish.
From myrecipes.com
Reviews 4.5
Calories 485 calories per serving
From myrecipes.com
Reviews 4.5
Calories 485 calories per serving
- Heat a 14-inch wok over high heat. Add canola oil to wok, swirling to coat. Add bell pepper, garlic, ginger, and chiles to wok; stir-fry 1 minute or just until chiles begin to lightly brown (do not burn). Add shrimp mixture to wok; stir-fry 2 minutes or until shrimp are done. Stir sauce; add sauce to wok. Stir-fry 30 seconds or until sauce thickens. Sprinkle with chopped peanuts. Serve over rice.
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KUNG PO PRAWNS RECIPE | BBC GOOD FOOD
Whip up this budget-friendly, Chinese favourite in just 20 minutes
From bbcgoodfood.com
Total Time 20 minutes
Category Main course, Supper
Cuisine Chinese
Calories 308 calories per serving
From bbcgoodfood.com
Total Time 20 minutes
Category Main course, Supper
Cuisine Chinese
Calories 308 calories per serving
- Heat the remaining oil and add the peanuts, chillies and water chestnuts. Stir-fry for 2 mins or until the peanuts start to colour, then add the ginger and garlic and fry for 1 more min. Tip in the prawns and sauce and simmer for 2 mins until thickened slightly. Serve with rice.
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KUNG PO SHRIMPS RECIPE - FOOD.COM
Mar 19, 2012 · Heat a wok over high heat until it starts to smoke and then add the peanut oil. Add the dried chilies and fry for a few seconds, then add the shrimp pieces and stir-fry for 2 minutes. As the shrimp begins to turn opaque, add the Shaohsing rice wine. Cook for an additional 2 minutes, then pours in the sauce.
From food.com
From food.com
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AWESOME KUNG PAO SHRIMP | THE RECIPE CRITIC
Sep 15, 2019 · Instructions In a medium sized skillet add the olive oil over medium high heat. Add the bell pepper and garlic and sauté until almost... In a small bowl whisk soy sauce, sesame oil, brown sugar, sriracha, and red pepper flakes. Mix together the cornstarch... Sauté until it starts to thicken and coat ...
From therecipecritic.com
From therecipecritic.com
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KUNG PAO (GONG BAO) SHRIMP - CHINESE GRANDMA
1 pound shrimp, peeled and deveined. 2 tablespoons cornstarch. Cooking oil. 1/4 cup chopped onion. 1 1/4 cups vegetables, cut thin/small enough to cook quickly (eg diced green/red bell pepper or zucchini, thinly diagonal-sliced carrot or celery) 1 clove garlic, chopped.
From chinesegrandma.com
From chinesegrandma.com
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KUNG PAO SHRIMP - ASIAN FOOD RECIPES AND TECHNIQUES
From tasteasianfood.com
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KUNG PAO SHRIMP (BETTER THAN CHINESE TAKEOUT) - RASA MALAYSIA
Aug 03, 2020 · Instructions Mix the Kung Pao sauce ingredients and set aside. Heat up a wok and add the cooking oil until the oil is very hot. Add the ginger and do a few quick stirs. Add the onion,... When the shrimp are almost cooked, add the Kung Pao sauce into the wok, keep stirring until the sauce thickens. ...
From rasamalaysia.com
From rasamalaysia.com
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KUNG PAO SHRIMP - DINNER AT THE ZOO
Oct 12, 2016 · Add the onion and cook for 2-3 minutes or until just softened. Add the red and green bell pepper and cook for 3-4 minutes or until tender. Season with salt and pepper to taste. Add the garlic and cook for 30 seconds. Add the shrimp to the pan and cook for 3-4 minutes, or until shrimp are pink and opaque.
From dinneratthezoo.com
From dinneratthezoo.com
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KUNG PAO SHRIMP RECIPE (KETO, PALEO, WHOLE30) - I HEART UMAMI®
Oct 07, 2020 · Chinese Kung Pao Shrimp Recipe (or kung po shrimp) with juicy succulent Prawns and crisp peppers, tossed in a savory, tangy, and little spicy kung pao sauce. This keto take on Shrimp kung pao is seriously addictive. With the tingling heat from the Sichuan peppers and toasted nuts, it’s a dish that packs with BIG flavors yet really quick and simple to make.
From iheartumami.com
From iheartumami.com
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KUNG PAO SHRIMP - DINNER, THEN DESSERT
Mar 09, 2018 · Instructions. Add the canola oil to a heavy skillet on medium-high heat. Add the shrimp and cook 1-2 minutes on each side, or until cooked through. Remove the shrimp from the pan. Remove from the pan and add in the sesame oil, garlic, ginger, red chili peppers and green bell peppers and cook for 30 seconds, stirring frequently.
From dinnerthendessert.com
From dinnerthendessert.com
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KUNG PAO SHRIMP - DINNER AT THE ZOO
Oct 12, 2016 · Instructions. Heat the oil in a large pan over high heat. Add the onion and cook for 2-3 minutes or until just softened. Add the red and green bell pepper and cook for 3-4 minutes or until tender. Season with salt and pepper to taste. Add the garlic and cook for 30 seconds.
From dinneratthezoo.com
From dinneratthezoo.com
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WHAT IS KUNG BO SHRIMP? - ANSWERS
May 23, 2014 · Kung Bo shrimp is shrimp that is cooked along with different types of peppers, and served in a spicy Kung Bo sauce. It usually has peanuts tossed over the top as well.
From answers.com
From answers.com
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GUNG BO GAI DING RECIPE (CHINESE KUNG PAO CHICKEN WITH ...
Gung bo gai ding, better known as kung pao chicken, is a famous dish from the spicy repertoire of Guizhou province in south-central China.The story goes that kung pao was created by a palace guard (gong boa) who later became a provincial governor.The tasty meal was brought to the United States by immigrants from Sichuan province, who added peanuts to the original recipe.
From whats4eats.com
From whats4eats.com
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WHAT IS KUNG BO CHICKEN? - REFERENCE.COM
May 27, 2020 · Kung Bo is made by dicing and marinating your chicken, then cooking it in sesame oil in the wok. Once it’s browned and nearly cooked, set it aside. Then, mix chili peppers, ginger, garlic and Sichuan peppercorns, which will open up new flavors in the mix. Next, toss in the sliced vegetables (spring onion, carrots), and re-add the chicken pieces.
From reference.com
From reference.com
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KUNG BO VS KUNG PAO CHICKEN ARCHIVES - FLAVOR QUOTIENT
Sep 08, 2016 · Kung Pao Chicken | Restaurant Style Kung Pao Chicken Recipe. An outstandingly flavorful Chinese delicacy, the Kung Pao chicken is that addictive dish which you can never have enough! Make this restaurant style Kung Pao chicken at your own risk! This Kung Pao chicken happened in the most unplanned way! And when I think of it, I cannot help ….
From flavorquotient.com
From flavorquotient.com
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COPYCAT P.F. CHANG'S KUNG PAO SHRIMP RECIPE | CDKITCHEN.COM
Heat a wok or large skillet over medium-high heat. Add enough oil to lightly coat. Add the shrimp and quickly stir-fry (about 1-2 minutes). Remove the shrimp and set aside. Add the chile pods, green onion, garlic, and kung pao sauce and stir quickly to cook the garlic. Add the shrimp back to the wok and stir quickly to coat in the mixture.
From cdkitchen.com
From cdkitchen.com
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THE BEST EASY KUNG PAO SHRIMP RECIPE - CHINESE FOOD ...
Aug 12, 2019 · Kung Pao Shrimp. Heat oil in a large skillet. Add bell peppers, celery, zucchini and hot thai peppers and sauté for 2-3 minutes or until slightly tender. (They will continue to cook with the shrimp and sauce). Add in shrimp and sauté until cooked through, 3-4 minutes. Add in garlic and water chestnuts and cook for 1 minute.
From sweetcsdesigns.com
From sweetcsdesigns.com
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DING HOW CHINESE RESTAURANT FULL MENU
Kung Bo Shrimp (W/ Peanuts -- Hot & Spicy) Fresh shrimp & diced vegetables, stir fried in a spicy brown sauce, topped with toasted peanuts. $ 12.01
From dinghowsa.com
From dinghowsa.com
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KUNG PAO CHICKEN (JUST LIKE CHINESE TAKEOUT) - RASA MALAYSIA
If you like shrimp, you can check out my Kung Pao Shrimp recipe. You may use rice vinegar, red wine vinegar or apple cider vinegar in lieu of Chinese black vinegar. As different soy sauce tastes differently and has different level of sodium so please adjust the saltiness accordingly. If the sauce tastes too salty, add some more sugar and water.
From rasamalaysia.com
From rasamalaysia.com
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