Kung Pao Shrimp
Recipe Courtesy of Chef Martin Yan


2 tablespoons soy sauce
2 tablespoons chicken broth
2 teaspoons sesame oil
1 teaspoon cornstarch mixed with 2 teaspoons water

¾ pound raw medium-size shrimp, shelled and deveined

⅓ cup chicken broth
2 tablespoons rice vinegar
1 tablespoon dark soy sauce
1 tablespoon soy sauce
2 teaspoons hoisin sauce
2 teaspoons sugar
1 ½ teaspoons sesame oil
1 teaspoon cornstarch

2 tablespoons vegetable oil
½ small onion, sliced
1 dried whole red chili pepper, minced
1 can (8 ounces) sliced bamboo shoots, drained
1 green bell pepper, seeded and cut into 1-inch squares

1. Combine marinade ingredients in a medium-size bowl. Add shrimp; stir to coat. Cover and refrigerate for 1 to 2 hours, stirring occasionally. Combine sauce ingredients in a small bowl and set aside.
2. Place a wok or wide frying pan over high heat until hot. Add oil, swirling to coat sides. Add onion; cook, stirring, until soft and translucent. Add shrimp; stir-fry for 1 minute or until shrimp turns pink. Add chili pepper, bamboo shoots, and bell pepper; cook and toss for 1 minute. Add sauce; cook, stirring, until sauce boils and thickens slightly. Transfer to a serving platter and serve hot.

Serves 4 as part of a multi-course meal

© Yan Can Cook Inc. 1991

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