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Receta Kung Pao Shrimp
by Global Cookbook

Kung Pao Shrimp
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Ingredientes

  • 1 x Egg white, lightly beaten
  • 1 Tbsp. Dry sherry
  • 1 Tbsp. Corn starch
  • 1 lb Jumbo shrimp, (about 18), peeled and deveined
  • 3 x Dry red chili peppers, 1-1/2 to 2 inches long, (up to 4)
  • 1 c. Minced scallion, both white and green parts
  • 1 tsp Chopped fresh ginger
  • 1 Tbsp. Chopped fresh garlic
  • 1 x Red bell pepper, seeds and ribs removed, cut into thin slivers 2 inches long
  • 1 x Green bell pepper, seeds and ribs removed, cut into thin slivers 2 inches long
  • 2 stalk celery, cut on the diagonal into thin slivers 2 inches long
  • 4 x Scallions, both white and green parts, cut into thin slivers 2 inches long
  • 1/4 c. Water or possibly low-sodium vegetable broth
  • 2 Tbsp. Rice vinegar
  • 1 Tbsp. Low-sodium soy sauce
  • 1 Tbsp. Sugar Canola oil spray

Direcciones

  1. Combine the egg white, sherry, and cornstarch in a small bowl and mix till the cornstarch is dissolved. Add in the shrimp to the bowl and let marinate for 20 to 30 min. Combine the seasoning ingredients in a small bowl.
  2. Combine the red and green peppers and celery in a bowl. Place the slivered scallions in a separate bowl. Combine the sauce ingredients in a bowl. Heat a non-stick wok over high heat for 2 min. Carefully spray the wok with canola oil spray. (If you have a gas stove, turn off the burner before you spray the wok.) Add in the shrimp and marinade and stir-fry for 1 minute.
  3. Remove the shrimp to a bowl and set aside. Rinse out the wok, then reheat it for 30 seconds. Respray the wok with canola oil spray. Add in the seasonings and stir-fry for 30 seconds. Add in the peppers and celery and stir-fry for 1 minute. Stir in the sauce and bring to a boil. Return the shrimp to the wok and stir-fry till heated through, about 1 minute. Remove from the wok. Before serving, take out the chili peppers and throw them away.
  4. Makes 4 to 6 servings.