KUNG PAO SHRIMP AND CHICKEN RECIPES
KUNG PAO CHICKEN, SHRIMP OR BEEF (PANDA EXPRESS - STYLE ...
After searching for Kung Pao Chicken recipes and making some modifications, we LOVE this version of this wonderful meal, served with a side of freshly steamed green beans and seasonal fresh fruit. Inspired by several recipes, but mostly by an article www.culinary.net
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Combine meat in a zip-type bag with egg, water, cornstarch and salt; marinate chilled, for at least 30 minutes.
- Prep and chill veggies.
- Combine water and soy sauce, stir in dissolved cornstarch and rice wine, chill to reserve.
- About 20 minutes before serving time (be sure to get rice started) heat about 1-Tbsp of oil in hot wok. Stir meat, drain and discard marinade. Quickly stir-fry the meat in oil, for 60-90 seconds. Transfer to a large container. Stir meat, drain and discard marinade.
- Stir-fry the red and yellow peppers until almost tender; add green onions and zucchini, reserve with meat.
- Heat the remaining oil and stir-fry garlic, season with pepper flakes and ginger.
- Stir the reserved sauce mixture before pouring into seasoned garlic. Heat through to thicken. Sweeten to taste with sugar, adding a bit more ginger and/or red pepper flakes, as needed.
- Add cooked food to sauce and stir in peanuts.
- Serve over hot rice.
Nutrition Facts : Calories 647.1, FatContent 24.9, SaturatedFatContent 5.2, CholesterolContent 111.8, SodiumContent 1013.2, CarbohydrateContent 70, FiberContent 3.5, SugarContent 3.4, ProteinContent 34.7
KUNG PAO SHRIMP (KUNG PAO PRAWN) | CHINA SICHUAN FOOD
Kung Pao Shrimp developed from traditional Chinese kung Pao Chicken has a spicy yet slightly sweet taste.
Provided by Elaine
Categories Main Course
Total Time 15 minutes
Prep Time 10 minutes
Cook Time 5 minutes
Yield 2
Number Of Ingredients 22
Steps:
- Devein the shrimp and then cut a small line on the back of the shrimp (for better flavoring). And then marinate the shrimp with light soy sauce, dark soy sauce, white pepper and cornstarch.
- Mix all the ingredients for kung pao sauce in a small bowl.
- Cut all the ingredients and break only 2-3 whole chili pepper into halves. If you want to reduce the hotness, use whole dried chili peppers only.
- Heat oil in a pan and fry ginger, garlic, Sichuan peppercorn and dried chili pepper until aromatic. Then place the shrimp in. Fry for 20 seconds over high fire.
- Place peppers and scallion. Continue frying until the peppers are slightly soft (around 20 seconds). Pour in Kung Pao sauce and place in the nuts. Mix well and transfer out immediately.
Nutrition Facts : Calories 543 kcal, CarbohydrateContent 18 g, ProteinContent 39 g, FatContent 35 g, SaturatedFatContent 20 g, CholesterolContent 378 mg, SodiumContent 3061 mg, FiberContent 3 g, SugarContent 2 g, ServingSize 1 serving
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Category Lunch,Dinner
Cuisine Chinese
Calories 156 kcal per serving
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