A delightful stir-fry featuring tender shrimp, crunchy peanuts, and vibrant vegetables tossed in a savory, sweet, and spicy sauce. This classic Chinese-American dish is quick to make and bursting with flavor, perfect for a weeknight dinner.
Prep15 min
Cook10 min
Servings4
Serving size: 1.5 cups
384cal
31gprotein
20gcarbs
22g
Ingredients
1 lb shrimp (large, peeled and deveined)
4 tsp cornstarch (divided)
4 tbsp soy_sauce (divided, use low-sodium if preferred)
A quick and easy weeknight meal that transforms leftover rice into a flavorful dish packed with crisp vegetables and savory sauces. Better than takeout and ready in under 20 minutes!
A comforting bowl of delicate pork and shrimp wontons floating in a savory, clear chicken broth. This Chinese-American classic is surprisingly easy to make at home and perfect for a chilly day.
Prep40 min
Cook20 min
Servings4
Serving size: 2.5 cups(One serving contains about 1.5 cups of soup and 6 wontons.)
About Kung Pao Shrimp, Vegetable Fried Rice and Wonton Soup
Perfectly spiced Kung Pao shrimp with savory fried rice & warm wonton soup - a soul-satisfying feast!
This chinese_american dish is perfect for dinner. With 1119.97 calories and 69.13g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.5 tsp sichuan_peppercorns (whole)
4 pcs garlic_cloves (minced)
1 inch ginger (peeled and grated)
4 pcs scallions (white and green parts separated, thinly sliced)
1 pcs red_bell_pepper (medium, cut into 1/2-inch dice)
0.5 cup roasted_peanuts (unsalted)
Instructions
1
Marinate the Shrimp
Pat the shrimp dry with paper towels. In a medium bowl, combine the shrimp, 1 tbsp soy sauce, 1 tbsp Shaoxing wine, and 1 tsp of the cornstarch.
Toss well to coat evenly. Set aside to marinate for 15 minutes while you prepare the other ingredients.
2
Prepare the Kung Pao Sauce
In a small bowl, whisk together the remaining 3 tbsp soy sauce, rice vinegar, sugar, water, toasted sesame oil, and the remaining 3 tsp (1 tbsp) of cornstarch until the cornstarch is fully dissolved and the sauce is smooth.
Set aside near your cooking area.
3
Bloom the Aromatics
Heat the vegetable oil in a large wok or skillet over high heat until it just begins to smoke.
Carefully add the dried red chilies and Sichuan peppercorns. Stir-fry for 30-45 seconds until they are very fragrant and the chilies darken slightly. Be careful not to burn them.
4
Stir-fry Vegetables and Shrimp
Add the diced red bell pepper and the white parts of the scallions to the wok. Stir-fry for 1-2 minutes until the pepper is crisp-tender.
Add the minced garlic and grated ginger, stir-frying for another 30 seconds until aromatic.
Push the vegetables to the side and add the marinated shrimp in a single layer. Cook for 1-2 minutes per side, until they turn pink and are just cooked through. Do not overcook.
5
Combine and Thicken Sauce
Give the prepared sauce a final quick stir to ensure the cornstarch is mixed in, then pour it all over the contents of the wok.
Stir continuously for 1-2 minutes as the sauce bubbles, thickens, and evenly coats the shrimp and vegetables.
6
Finish and Serve
Remove the wok from the heat. Stir in the roasted peanuts and the sliced green parts of the scallions.
Serve immediately with hot steamed rice.
397cal
11gprotein
55gcarbs
15gfat
Ingredients
4 cup cooked jasmine rice (Day-old and cold rice works best for a non-mushy texture.)
3 tbsp vegetable oil (Divided use. A neutral oil like canola or avocado oil works well.)
2 pcs large eggs (Lightly beaten in a small bowl.)
4 clove garlic (Finely minced.)
1 tbsp fresh ginger (Finely grated.)
3 pcs scallions (Thinly sliced, with white and green parts separated.)
1.5 cup frozen mixed vegetables (A blend of peas, carrots, corn, and green beans. No need to thaw.)
3 tbsp low sodium soy sauce (Use tamari for a gluten-free option.)
0.25 tsp salt (Adjust to taste, as soy sauce is also salty.)
0.25 tsp white pepper powder (Provides a distinct, less pungent heat than black pepper.)
1 tsp toasted sesame oil (Added at the end for flavor, do not cook with it.)
Instructions
1
Prepare the Eggs
Heat 1 tablespoon of vegetable oil in a large wok or non-stick skillet over medium-high heat until it shimmers.
Pour in the lightly beaten eggs and cook, stirring gently, for about 1-2 minutes until they are softly scrambled.
Remove the scrambled eggs from the wok and set them aside on a plate.
2
Sauté Aromatics and Vegetables
Add the remaining 2 tablespoons of oil to the same wok over high heat.
Once the oil is very hot, add the minced garlic, grated ginger, and the white parts of the scallions. Stir-fry for 30 seconds until fragrant.
Add the frozen mixed vegetables to the wok. Stir-fry for 3-4 minutes until the vegetables are heated through and crisp-tender.
3
Fry the Rice
Add the cold, cooked rice to the wok with the vegetables. Use your spatula to gently break up any large clumps.
Spread the rice in an even layer and let it cook undisturbed for 1-2 minutes to allow it to toast slightly.
227 g Shrimp (Peeled, deveined, and finely minced)
24 pieces Wonton Wrappers (Square wrappers)
4 stalks Green Onions (2 finely chopped for filling, 2 thinly sliced for garnish)
2 inch Ginger (1 inch piece grated for filling, 1 inch piece thinly sliced for broth)
4 cloves Garlic (2 minced for filling, 2 smashed for broth)
2 tbsp Soy Sauce (Low sodium recommended)
2 tsp Sesame Oil (Toasted sesame oil)
1 tbsp Shaoxing Wine (Or dry sherry)
1 tsp Cornstarch
0.25 tsp White Pepper (Ground)
0.5 tsp Salt (For filling, adjust to taste)
8 cups Chicken Broth (Low sodium)
2 heads Bok Choy (Baby bok choy, roughly chopped)
Instructions
1
Prepare the Wonton Filling
In a medium bowl, combine the ground pork, minced shrimp, 2 chopped green onions, grated ginger, minced garlic, 1 tbsp soy sauce, 1 tsp sesame oil, Shaoxing wine, cornstarch, white pepper, and salt.
Mix with a spoon or your hands until all ingredients are just combined. Be careful not to overmix, as this can make the filling tough.
2
Assemble the Wontons
Set up a small bowl of water for sealing. Place a wonton wrapper on your work surface.
Spoon about 1 teaspoon of the filling into the center of the wrapper.
Moisten the edges of the wrapper with water using your fingertip.
Fold the wrapper in half to form a triangle, pressing firmly to seal the edges and push out any air bubbles.
Dab a little water on one of the bottom corners of the triangle. Bring the two bottom corners together, overlapping them slightly, and press to seal.
Place the finished wonton on a parchment-lined tray to prevent sticking. Repeat with the remaining filling and wrappers.
