Kung Pao Shrimp
- Womenscorner Desk
- October 11, 2020
Ingredients :
- 2 tsp. canola oil
- 1 large red bell pepper
- 2 stalk celery
- 1 tsp. crushed red pepper
- 6 c. broccoli florets
- 2 c. frozen brown rice
- 2 tbsp. cornstarch
- 2 tbsp. lower-sodium soy sauce
- 1 tbsp. balsamic vinegar
- 1 tsp. ground ginger
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- 12 oz. shelled, deveined shrimp
- 1 bunch green onions
- 1/2 c. unsalted dry roasted peanuts
- 2 clove garlic
Method : In 12-inch nonstick skillet, heat oil on medium. Add red bell pepper, celery, crushed red pepper, and pinch of salt. Cook 9 to 10 minutes or until tender, stirring occasionally. Meanwhile, in large microwave-safe bowl, combine broccoli and 1/4 cup water. Cover with vented plastic wrap; microwave on high 3 minutes or until broccoli is crisp-tender. Uncover and put aside . Reheat rice as label directs.
In medium bowl, whisk together cornstarch, soy sauce, vinegar, ginger, 1/3 cup water, and 1/4 teaspoon black pepper; increase skillet along side shrimp, green onions, peanuts, and garlic. Cook 3 to 4 minutes or until shrimp just turn opaque throughout, stirring frequently. Serve over rice, alongside broccoli.
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