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Kung Pao Shrimp
Cummulative Rating
N/A
Servings
Makes 4 servings.
Difficulty
Easy |
Ingredients
1-1/2 cups long grain white rice
3/4 cup gf chicken broth
2 Tablespoons gf soy sauce
2 Tablespoons white wine vinegar
1 Tablespoon cornstarch
1-1/2 teaspoons sugar
1/2 teaspoon red pepper flakes
1/4 teaspoon salt
1 pound broccoli florets, rinsed and cut into 1 inch pieces
1 teaspoon vegetable oil
1 Tablespoon fresh ginger, minced
2 teaspoons garlic, minced
1 pound medium shrimp, shelled and deveined
1/2 cup roasted, lightly salted peanuts, coarsely chopped
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Directions
Place rice in heavy saucepan. Wash rice in cold water until water is nearly clear. Add water to saucepan. (Measuring tip: Water should reach the top of first knuckle of forefinger, when fingertip is resting on top of rice.) Add a dash of salt.
Bring rice to a gentle boil. Cook, uncovered, over low heat until liquid is almost gone, about 5 minutes. Cover and reduce heat to lowest setting. Cook for 30 minutes (do not open lid before end of cooking). Remove from heat, uncover and fluff with a fork.
Meanwhile in a small bowl, mix until smooth, gf chicken broth, gf soy sauce, white wine vinegar, cornstarch, sugar, red pepper flakes and salt.
Heat a large skillet or wok over high heat. Add broccoli and 1/2 cup water. When boiling, cover and reduce heat to medium; simmer, stirring occasionally, until broccoli is bright green and just tender, about 4-7 minutes. Pour into a colander and drain.
Add oil, ginger, and garlic to skillet; stir over high heat until garlic begins to brown, about 30 seconds. Add shrimp and stir until opaque, about 3-4 minutes. Stir in broccoli.
Add cornstarch mixture to skillet. Stir until sauce boils and begins to thicken.
To serve: Pour shrimp and broccoli into a serving bowl and garnish with peanuts. Serve immediately with steamed rice.
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