Kung Pao Shrimp
Try this dish for Chinese New Year. The shrimp symbolize happiness, and the scallions represent intelligence.
- 3 tablespoons reduced-sodium chicken broth
- 2 tablespoons balsamic vinegar
- 1 tablespoon low sodium soy sauce
- 1 teaspoon cornstarch
- 2 teaspoons sugar
- 1 teaspoon toasted sesame oil
- 2 tablespoons peanut oil, or vegetable oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger root
- 1/2 teaspoon crushed red pepper flakes
- 1 pound uncooked shrimp, (large) peeled, deveined, and patted dry
- 3 cups uncooked strings removed sugar snap peas
- 3/4 teaspoon table salt
- 2 medium uncooked scallions, chopped
- In a small bowl, combine broth, vinegar, soy sauce, cornstarch, sugar and sesame oil.
- Heat a 14-inch flat-bottomed wok or 12 inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in peanut oil, add garlic, ginger, and red pepper flakes, and stir-fry 10 seconds or until fragrant. Push garlic mixture to sides of wok, carefully add shrimp, and spread evenly in one layer in wok. Cook undisturbed 1 minute, letting shrimp begin to sear. Then, using a metal spatula, stir-fry 30 seconds, incorporating garlic mixture, until shrimp is lightly browned but not cooked through.
- Add sugar snaps and sprinkle on salt, and stir-fry 30 seconds or until just combined. Add scallions, restir broth mixture, swirl into wok and stir-fry 1 to 2 minutes or until shrimp is just cooked and vegetables are tender-crisp.
- Recipe courtesy of Weight Watchers
Per serving: 250 kcal cal., 10 g fat (1.5 g sat. fat), 14 g carb., 3 g fiber, 5 g sugar, 25 g pro., 69 mg calcium, 3 mg iron. Percent Daily Values are based on a 2,000 calorie diet