Ingredients
-
3/4
-
2
-
2
-
1
-
1 1/2
-
2
-
1/2
-
1/4
-
1
-
2
-
-
-
-
-
Directions
Kung Pao Shrimp, Now there’s no reason to buy take out., Delicious and easy. Will be making this again. Our local take-out has gone downhill and gotten expensive, so it is nice to find one of my favorites here. Thanks for posting.
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Steps
|
1
Done
|
In a Medium Bowl, Mix Broth, Soy Sauce, Vinegar, Cornstarch, Sugar, Crushed Red Pepper, Sesame Oil and Salt. |
|
2
Done
|
Heat Oil in a Small Wok or Deep Skillet Over High Heat. Add Broccoli, Carrot, Ginger and Garlic to Pan. Stir-Fry Until Garlic Begins to Brown and Broccoli and Carrots Are Crisp Tender. |
|
3
Done
|
Add Shrimp and Stir-Fry For 3-4 Minutes, or Until Cooked Through. |
|
4
Done
|
Stir Broth Mixture Into Pan. Bring to a Boil and Then Simmer Until Thick, About 1 Minute. |
|
5
Done
|
Top With Green Onions and Peanuts. Serve With Hot Rice. |
