Kung Pao Shrimp

For a spicier kick to the pungent glaze, leave the seeds in the chiles. Chinese black vinegar has a deep, almost smoky taste. Look for it in Asian markets, or substitute balsamic vinegar for a sweeter flavor.

Yield: 4 servings (serving size: 3/4 cup shrimp mixture and 3/4 cup rice)

Ingredients

• Shrimp:
• 1  tablespoon  Shaoxing (Chinese rice wine), dry sherry, or sake
• 1  teaspoon  cornstarch
• 1/2  teaspoon  salt
• 1  pound  peeled and deveined medium shrimp
• 
  Sauce:
• 1  tablespoon  sugar
• 2  tablespoons  water
• 1  tablespoon  Chinese black vinegar or balsamic vinegar
• 1  tablespoon  low-sodium soy sauce
• 3/4  teaspoon  cornstarch
• 1/2  teaspoon  dark sesame oil
• 
  Remaining ingredients:
• 2  tablespoons  canola oil
• 1 1/3  cups  thinly sliced green bell pepper strips (about 1 large)
• 1  tablespoon  minced garlic
• 1  tablespoon  minced peeled fresh ginger
• 3  to 4 small dried hot red chiles, broken in half and seeded
• 1/4  cup  chopped unsalted, dry-roasted peanuts
• 3  cups  hot cooked short-grain rice

Preparation

1. To prepare shrimp, combine first 4 ingredients; cover and chill 10 minutes.

2. To prepare sauce, combine sugar and next 5 ingredients (through sesame oil).

3. Heat a 14-inch wok over high heat. Add canola oil to wok, swirling to coat. Add bell pepper, garlic, ginger, and chiles to wok; stir-fry 1 minute or just until chiles begin to lightly brown (do not burn). Add shrimp mixture to wok; stir-fry 2 minutes or until shrimp are done. Stir sauce; add sauce to wok. Stir-fry 30 seconds or until sauce thickens. Sprinkle with chopped peanuts. Serve over rice.

Nutritional Information

Calories:

485 (28% from fat)

Fat:

15g (sat 1.7g,mono 7g,poly 4.7g)

Protein:

29.9g

Carbohydrate:

54.8g

Fiber:

3.4g

Cholesterol:

172mg

Iron:

57mg

Sodium:

603mg

Calcium:

77mg