Eats So Sweet

Taking a little break from football foods today, in honor of Chinese New Year,  tomorrow!

I had originally gotten a Kung Pao Chicken recipe from Sing For Your Supper.    I have made a bunch of her dishes and they are always excellent!    I’m sure you’ll see me blog about her recipes in the future….but in the meantime, you should definitely check out her blog for yourself!

OK back to the recipe…..I used her chicken recipe, but just swapped the chicken with approx. 1 pound of large, deveined shrimp.
As usual I served it with fried rice (I like it much better than white rice) and my husband and I both enjoyed it very much!    The perfect combo of sweet, nutty and spicy.    This recipe is nice because you can adjust how much spice you want in your life and it’s still very good!  My little ones aren’t huge fans of spicy foods, so I cut back the red pepper flakes on this one, but it was still pretty PAOerful!  Ha Ha Ha!  Sorry I had to!  🙂

Kung Pao Shrimp

1lb uncooked, deveined, shell removed large shrimp.

1 tablespoon cornstarch

2 teaspoons sesame oil

3 tablespoons of Vidalia onion chopped

3 garlic cloves (minced)

1/4 teaspoon crushed red pepper flakes (I used less than she called for b/c 2 of my taste tasters are my kids)

½ teaspoon ground ginger

2 tablespoons rice wine vinegar

2 tablespoons soy sauce

2 teaspoons sugar

1/3 cup dry roasted peanuts

Combine shrimp and cornstarch in a small bowl and toss to coat. Heat sesame oil in wok (or large deep-dish skillet) over medium heat, add shrimp and stir fry approx.  5-7 minutes (or until pink and fully cooked).    Remove shrimp from wok.

Add onions, garlic, red pepper flakes and ginger to the wok and stir fry for 15 seconds.

Combine vinegar, soy sauce and sugar in a small bowl. Mix well and add the sauce to the wok.

Return shrimp to the wok and coat with sauce. Stir in roasted peanuts. Heat thoroughly.  Place over white or fried rice.  

ENJOY!!!

GONG HEY FAT CHOY!!!!

~gianna~