
Kung pao shrimp
3 - 5
PersonalPoints™ per serving
Total Time
21 min
Prep
15 min
Cook
6 min
Serves
4
Difficulty
Easy
This easy weeknight recipe offers a lighter take on a Chinese classic with a blend of bold flavors, fresh vegetables, lean shrimp, and a mix of textures. Kung Pao Shrimp is traditionally spicy, but if you prefer a milder dish, you can reduce the amount of red pepper flakes to 1/8 teaspoon or even omit them entirely for a mild alternative. Substitute chicken or pork tenderloin for the shrimp, but just be sure to cut the meat into small, evenly sized pieces so that it cooks quickly and evenly in the wok. Sprinkle each serving with chopped peanuts for a wonderful crunch that works well with the flavors of this dish.
Ingredients
Reduced-sodium chicken broth
3 Tbsp
Balsamic vinegar
2 Tbsp
Low sodium soy sauce
1 Tbsp
Cornstarch
1 tsp
Sugar
1 tsp
Toasted sesame oil
1 tsp
Peanut oil
2 Tbsp, or vegetable oil
Minced garlic
1 Tbsp
Ginger root
1 Tbsp, minced
Crushed red pepper flakes
¼ tsp
Uncooked shrimp
1¼ pound(s), (large) peeled, deveined and patted dry
Uncooked sugar snap peas
3 cup(s), strings removed
Table salt
½ tsp
Uncooked bell pepper(s)
1 item(s), medium, red, diced
Uncooked scallion(s)
2 medium, chopped