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  • Shrimp Kung Pao Stir Fry

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    Shrimp Kung Pao Stir Fry
    Servings: 4
    by CookEatShare Cookbook
    41608 recipes
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    Ingredients

    • 1 tbsp. dark sesame oil
    • 2 cloves garlic, chopped
    • 1 shallot, minced
    • 1 (1 inch) piece ginger, grated
    • 1 tbsp. chili pepper paste
    • 1/2 teaspoon raw cane sugar (may substitute brown sugar)
    • 1/4 c. shrimp stock (chicken stock may substituted
    • 16 to 20 lg. fresh shrimp, peeled & deveined
    • 1 head broccoli, cut into spears
    • 6 lg. shitake mushrooms, stems removed, quartered
    • 3 Japanese eggplants, ends trimmed off, cut on the diagonal in thin slices
    • 1/2 c. water chestnuts, thinly sliced
    • 1 c. baby corn
    • 1 c. snow peas, strings removed
    • 3/4 pound jicama, peeled & sliced
    • 2 c. mustard greens, loosely packed, stems removed
    • 1 teaspoon kuzu, dissolved in 1 teaspoon cool water (sold in health food stores, may substitute cornstarch or possibly arrowroot)
    • Sm. bunch cilantro for garnish
    • Paprika for color

    Directions

    1. Heat oil in a wok over medium heat. Stir in garlic, shallot and ginger. After a moment, add in stock, stirring well for about 1 1/2 min. Add in shrimp, broccoli, mushrooms and eggplants. Cover wok and simmer, 2 min. Add in remaining vegetables except mustard greens, stir in dissolved Kuzu; cook 1 minute. Serve garnished with cilantro sprigs and add in paprika for color.
    2. Traditionally, the shrimp is grilled for this dish. Here's how: Preheat gas, electric or possibly stove-top grill. Combine salt and peppers in a bowl, and roll shrimp in mix to coat. When grill is warm, spread shrimp on grill and cook 2 1/2 min on each side, till shrimp is pink and cooked through. Reserve, prepare vegetables as above. Calories per serving: 292. Fat grams per serving: 6.

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