Recipe: Kung Pao Shrimp (Sunset magazine, 2002)

KUNG PAO SHRIMP

1 1/2 cups long-grain white rice
Water
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 vegetable oil
1 tablespoon minced fresh ginger
2 teaspoons minced garlic
1 pound (41 to 50 per pound) shelled, deveined shrimp
1/4 cup chopped roasted, salted peanuts

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 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.

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

In a 12-inch nonstick skillet 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.

Add oil, ginger and garlic to skillet; 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.

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

Serve with hot cooked rice that has been spooned into a bowl.

Makes 4 servings
Source: Sunset Recipe Annual 2002 Edition