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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (162g) Recipe makes 4 servings |
||
| Calories 298 | ||
| Calories from Fat 158 | (52%) | |
| Amount Per Serving | %DV | |
| Total Fat 17.6g | 27% | |
| Saturated Fat 2.4g | 12% | |
| Monounsaturated Fat 7.6g | ||
| Polyunsaturated Fat 6.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 129mg | 43% | |
| Sodium 802mg | 33% | |
| Potassium 434mg | 12% | |
| Total Carbohydrate 15.2g | 5% | |
| Dietary Fiber 3.5g | 14% | |
| Sugars 3.4g | ||
| Protein 22.0g | 43% | |
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SERVES 4
Ingredients
- 12 ounces medium raw shrimp, shelled and deveined
- 2 teaspoons cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 2 tablespoons cooking oil
- 1/2 onion, cut into 1/2 inch squares
- 1 small red jalapeno chile, sliced
- 2 ounces diced bamboo shoots
- 1/2 cup unsalted dry roasted peanuts
Sauce
- 1/2 teaspoon sechuan peppercorn
- 2 tablespoons rice vinegar
- 2 tablespoons hoisin sauce
- 1 tablespoon dark soy sauce
- 1/2 teaspoon dried red pepper flakes
Directions
1
In a bowl, combine the shrimp, cornstarch, salt, and pepper. Stir to coat. Let stand for 15 minutes.2
Place the peppercorns in a small frying pan over medium heat. Cook shaking the pan frequently, until the peppercorns darken slightly and smell toasted, 3 to 4 minutes. Process in a spice grinder or blender until coarsely ground.3
In a bowl, combine the peppercorns, vinegar, hoisin sauce, soy sauce, and pepper flakes.4
Place a wok or wide frying pan over high heat until hot. Add the oil, swirling to coat the sides. Add the shrimp and stir-fry until they turn pink, about 1 1/2 minutes. Add the onion, jalapeno, and bamboo shoots; stir fry for 1 minute. Add the sauce and cook until heated through. Add the peanuts and toss to coat.
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Featured Reviews for This Recipe
From: Sue L
On Jul 6, 2008
This is a really good version of kung pao! I like that it seems very saucy as compared to what I might get from Chinese take-out. But the balance of spicing in this is really nice! I think I would like to have some diced water chestnuts and diced celery added to this as well, and next time I might cut the shrimp into a dice as the kung pao I am used to has most of the things in it the same size. For the szechuan peppercorn I used something I bought at the Asian grocer called "Chinese pepper" which is the szechuan peppercorn ground up and sifted so there is no grit, etc. I was really happy to have come across it, and hope everyone else hunts this down and gives it a try. Thanks for sharing the recipe- we always love Asian food around this home. ~Sue
From: Dr. Jenny
On Apr 23, 2008
This was delicious with great flavor! If serving over rice, the sauce should be at least tripled. DH might make it a little more spicy, but my mouth was left burning a little and I thought it was perfect. We followed all ingredients and directions as posted. Thanks for this keeper. Made for Asian Forum's soybean tag April 2008.
From: Cilantro in Canada
On Apr 13, 2008
This recipe gets five stars for ease of preparation and taste. I used pre- cooked shrimp, but still coated them in cornstarch. I stir fried the veggies and removed them from the pan and then added the shrimp. Once heated I added the veggies and sauce. I did reduce the salt to 1/8 tsp and the pepper flakes to 1/8 tsp as well. This was really good at supper, but tasted even better when reheated. Thanks for the recipe.
From: MarraMamba
On Feb 15, 2008
wonderful version of kung pao, I didn't have peanuts so used a hot chili sauce that was chock full of whole peanuts. Really loved it.
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