Description
A quick and satisfying Kung Pao shrimp stir fry filled with vibrant vegetables and a savory sauce, perfect for weeknight dinners.
Ingredients
Scale
- 1 pound shrimp, peeled and deveined
- 2 tablespoons vegetable oil
- 1 bell pepper, diced
- 1 cup broccoli florets
- 1 cup snap peas
- 3 cloves garlic, minced
- 1 inch ginger, minced
- 1/4 cup peanuts
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons hoisin sauce
- 1 tablespoon chili paste
- Salt and pepper to taste
- Green onions for garnish
Instructions
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add the minced garlic and ginger, and sauté for about 30 seconds until fragrant.
- Add the shrimp and cook until they turn pink, about 3-4 minutes.
- Toss in the bell pepper, broccoli, and snap peas, and stir-fry for another 3-4 minutes.
- In a small bowl, whisk together soy sauce, rice vinegar, hoisin sauce, and chili paste.
- Pour the sauce over the shrimp and vegetables, stirring well to combine.
- Add peanuts and mix until everything is coated in the sauce.
- Season with salt and pepper to taste.
- Serve hot, garnished with chopped green onions.
Notes
For best results, cook shrimp in batches to avoid overcrowding. Keep ingredients cut uniformly for even cooking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 750mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 150mg
Keywords: Kung Pao shrimp, stir fry, quick dinner, Chinese cuisine, family recipe