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 classic Chinese-American takeout favorite made at home! Chewy egg noodles tossed with a vibrant mix of fresh, crisp vegetables in a rich, savory sauce. Ready in under 30 minutes for a perfect weeknight meal.
Aromatic, perfectly spiced Kung Pao shrimp with fiber-rich vegetable lo mein – truly soul-satisfying!
This chinese_american dish is perfect for dinner. With 630.07 calories and 37.660000000000004g of protein per serving, it's a muscle-gain option 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.
246cal
7gprotein
29gcarbs
12gfat
Ingredients
8 oz Lo Mein Noodles (Fresh or dried. Spaghetti can be used as a substitute.)
2 tbsp Vegetable Oil (Or another high smoke point oil like canola or avocado oil.)
1 tbsp Toasted Sesame Oil (Divided use: 1 tsp for noodles, 2 tsp for sauce.)
4 pcs Garlic Cloves (Finely minced.)
1 inch Ginger (Peeled and freshly grated.)
2 pcs Carrots (Medium-sized, peeled and julienned.)
1 pcs Bell Pepper (Medium-sized, any color, thinly sliced.)
1 cup Cremini Mushrooms (Sliced.)
1 cup Snow Peas (Trimmed.)
2 cup Bok Choy (Roughly chopped.)
3 pcs Scallions (Thinly sliced, green and white parts separated.)
3 tbsp Low Sodium Soy Sauce (Use tamari for a gluten-free option.)
1 tbsp Dark Soy Sauce (Primarily for color and a deeper flavor.)
1 tsp Granulated Sugar (Balances the saltiness of the soy sauce.)
1 tsp Cornstarch (To thicken the sauce slightly.)
2 tbsp Water (For the sauce.)
0.25 tsp White Pepper Powder (Adds a distinct, mild heat.)
Instructions
1
Prepare the Noodles and Sauce
Cook the lo mein noodles according to package directions until al dente, typically 3-5 minutes. Drain immediately and rinse under cold water to stop the cooking process.
Toss the drained noodles with 1 teaspoon of the toasted sesame oil to prevent them from sticking together. Set aside.
In a small bowl, whisk together the low sodium soy sauce, dark soy sauce, the remaining 2 teaspoons of toasted sesame oil, granulated sugar, cornstarch, water, and white pepper. This is your lo mein sauce. Set aside.
2
Stir-Fry the Aromatics and Vegetables
Heat the vegetable oil in a large wok or skillet over high heat. The oil should be shimmering before you add ingredients.
Add the minced garlic, grated ginger, and the white parts of the scallions. Stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic.
Add the julienned carrots and sliced bell pepper. Stir-fry for 2-3 minutes until they are tender-crisp.
Add the sliced mushrooms and snow peas. Continue to stir-fry for another 2 minutes until the mushrooms have released their moisture and started to brown.
Finally, add the chopped bok choy and stir-fry for 1 minute until the leaves have just wilted but the stems remain crisp.
Add the cooked noodles to the wok with the vegetables.
Give the sauce a quick whisk to recombine the cornstarch, then pour it evenly over the noodles and vegetables.
Using tongs, toss everything together quickly and continuously for 1-2 minutes, ensuring the noodles and vegetables are fully coated in the sauce and heated through.
Stir in most of the green parts of the scallions, reserving a small amount for garnish.
4
Serve
Remove the wok from the heat. Portion the vegetable lo mein into bowls.
Garnish with the remaining green scallion parts. Serve immediately for the best texture and flavor.
