Kung Pao Shrimp

Notes: Begin the meal with a soup made of chicken broth seasoned with fresh ginger and simmered with green onions, sliced mushrooms, and spinach leaves.

Yield: Makes 4 servings

Ingredients

• 1 1/2  cups  long-grain white rice
• 3/4  cup  fat-skimmed chicken broth
• 2  tablespoons  soy sauce
• 2  tablespoons  white wine vinegar
• 1  tablespoon  cornstarch
• 1 1/2  teaspoons  sugar
• 1/2  teaspoon  hot chili flakes
• 1/4  teaspoon  salt
• 1  pound  broccoli florets, rinsed and cut into 1-inch-wide pieces
• 1  teaspoon  salad oil
• 1  tablespoon  minced fresh ginger
• 2  teaspoons  minced garlic
• 1  pound  (41 to 50 per lb.) shelled, deveined shrimp
• 1/4  cup  chopped roasted, salted peanuts

Preparation

1. In a 2- to 3-quart pan, combine rice and 2 3/4 cups water. Bring to a boil over high heat and cook until most of the water is absorbed, 7 to 10 minutes. Turn heat to low, cover, and cook until rice is tender to bite, 10 to 15 minutes longer. Spoon rice into a bowl.

2. Meanwhile, in a small bowl, mix broth, soy sauce, vinegar, cornstarch, sugar, chili flakes, and salt until smooth.

3. In a 12-inch nonstick frying pan or a 14-inch wok over high heat, combine broccoli and 1/2 cup water. When boiling, cover, reduce heat to medium, and simmer, stirring occasionally, until broccoli is bright green and just tender when pierced, 4 to 7 minutes. Pour into a colander to drain.

4. Add oil, ginger, and garlic to pan; stir over high heat until garlic begins to brown, 30 to 45 seconds. Add shrimp and stir until opaque but still moist-looking in center of thickest part (cut to test), 3 to 4 minutes. Stir in broccoli.

5. Stir cornstarch mixture and add to pan. Stir until sauce boils. Pour shrimp into a bowl and sprinkle with peanuts. Serve with cooked rice.

Nutritional Information

Calories:

492 (16% from fat)

Protein:

35g

Fat:

8.9g (sat 1.5)

Carbohydrate:

68g

Fiber:

4.7g

Sodium:

932mg

Cholesterol:

173mg