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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.
For 4 servings
Marinate the Shrimp
Prepare the Kung Pao Sauce
Bloom the Aromatics
Stir-fry Vegetables and Shrimp
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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.
This chinese_american recipe takes 25 minutes to prepare and yields 4 servings. At 369.85 calories per serving with 30.14g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Combine and Thicken Sauce
Finish and Serve
Replace shrimp with 1 lb of diced chicken thighs for the classic Kung Pao Chicken. You can also use 1 block of firm tofu (pressed and cubed) for a vegetarian version.
Add other vegetables like diced zucchini, celery, or water chestnuts along with the bell pepper for extra crunch and nutrients.
If you have a peanut allergy, you can substitute with roasted cashews or omit the nuts entirely for a safe and delicious alternative.
Shrimp provides high-quality protein essential for muscle repair and growth, while being low in fat and calories, making it a great choice for a healthy diet.
Garlic, ginger, and bell peppers are packed with antioxidants that help combat oxidative stress and reduce inflammation in the body.
Garlic and ginger contain natural antimicrobial and anti-inflammatory properties that can help support a healthy and robust immune system.
It can be a balanced meal, offering lean protein from shrimp and vitamins from vegetables. However, it can be high in sodium due to soy sauce. To make it healthier, use low-sodium soy sauce, increase the amount of vegetables, and be mindful of the oil used.
One serving of this recipe (about 1.5 cups) contains approximately 450-500 calories. This can vary based on the exact ingredients and oil used. It's a good source of protein and moderate in fat.
Absolutely. The heat comes from the dried red chilies. You can use fewer chilies, or for a milder flavor, add them whole and remove them before serving. For even less heat, slit them open and shake out the seeds before cooking.
Dry sherry is the best substitute. You can also use Japanese mirin (which is sweeter, so you might want to reduce the sugar slightly). For a non-alcoholic option, use chicken or vegetable broth with a splash of rice vinegar.
Yes, frozen shrimp works perfectly. Make sure to thaw it completely before marinating. Pat the thawed shrimp very dry with paper towels to ensure it stir-fries properly and doesn't steam in the wok.