KUNG PO STYLE RECIPES

KUNG PAO SHRIMP RECIPE | ALLRECIPES

Kung Pao Shrimp Recipe | Allrecipes image

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

Ingredients

2 tablespoons soy sauce
2 tablespoons chicken broth
2 teaspoons sesame oil
1 teaspoon cornstarch
2 teaspoons water
½ pound medium shrimp, peeled and deveined
? cup chicken broth
2 tablespoons white sugar
2 tablespoons vinegar
1?½ tablespoons soy sauce
1?½ teaspoons sesame oil
1 teaspoon cornstarch
2 tablespoons vegetable oil
1 small onion, thinly sliced
1 (8 ounce) can sliced bamboo shoots, drained
1 green bell pepper, seeded and cut into 1-inch slices
1 dried red chile pepper
2 tablespoons salted peanuts, or to taste

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

KUNG PAO PORK RECIPE | MYRECIPES

Kung Pao Pork Recipe | MyRecipes image

Dried whole red chiles are often packaged in small jars and sold in the spice section of the supermarket.

Provided by Stella Fong and Lily Loh

Yield 6 servings (serving size: 3/4 cup pork mixture and 1 cup rice)

Number Of Ingredients 18

Ingredients

1 tablespoon sugar
3 tablespoons water
3 tablespoons low-sodium soy sauce
2 tablespoons dry sherry
1 tablespoon white vinegar
1 teaspoon cornstarch
1?½ teaspoons dark sesame oil
¼ teaspoon salt
1 pound pork tenderloin
1 tablespoon cornstarch
1 tablespoon low-sodium soy sauce
1 tablespoon vegetable oil, divided
8 dried whole red chiles
2 cups coarsely chopped green bell pepper
¾ cup vertically sliced onion
1 teaspoon minced peeled gingerroot
½ cup unsalted dry roasted peanuts
6 cups hot cooked rice

Steps:

Combine first 8 ingredients in a small bowl; stir until well-blended. Set aside.
Trim fat from pork. Cut pork into 1-inch cubes. Combine pork, 1 tablespoon cornstarch, and 1 tablespoon soy sauce in a bowl; stir well. Cover and marinate in refrigerator 15 minutes.
Heat 1 teaspoon vegetable oil in a wok or large nonstick skillet over high heat. Add chiles; stir-fry 1 minute or until blackened. Remove from pan with a slotted spoon; set aside. Add remaining oil and pork mixture to pan; stir-fry 2 minutes. Add bell pepper, onion, and gingerroot; stir-fry 1 minute or until vegetables are crisp-tender. Add sherry mixture; stir-fry 1 minute or until thick and bubbly. Remove from heat; stir in chiles and peanuts. Serve over rice.

Nutrition Facts : Calories 449 calories, CarbohydrateContent 60.4 g, CholesterolContent 49 mg, FatContent 11.7 g, FiberContent 3.3 g, ProteinContent 23.8 g, SaturatedFatContent 2.1 g, SodiumContent 398 mg

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