Recipe – Kung Pao Shrimp

My husband is Chinese and loves Chinese food. I like to make this dish to surprise him for dinner every so often. I always swap out white rice for brown rice, to make it a little more nutritious. It is loaded with flavor and is really easy to make. This meal makes enough to feed my family of 5.


14 oz peeled shrimp (med to large)
2-1/2 tsp cornstarch
1/2 tsp pepper
3 tbs rice vinegar
2 tbs hoisin sauce
2 tbs soy sauce
1-1/2 tsp sugar
1/2 tsp crushed red pepper
2 tsp olive oil
1/2 yellow onion cut into strips
2 tsp grated ginger (fresh)
1 jalapeno (seeded) and diced
1 clove of garlic (minced)
4-1/2 cups of broccoli florets
1/2 cup bamboo shoots (drained)
1/3 cup unsalted peanuts
brown rice (cooked)



Toss shrimp, cornstarch and pepper together in a bowl and allow it to sit for 10-15 minutes.

Mix the rice vinegar, hoisin sauce, soy sauce, sugar and crushed red pepper together in a small bowl and set aside.

Heat 1 tsp of oil in a large skillet over high heat. Add the onion. Stir fry for 2-4 minutes. Add the ginger, jalapeno, chili and garlic and stir fry for a minute. Add the broccoli and bamboo shoots and stir fry for 3-4 minutes. Remove from the skillet and put on a large plate.

Add the 1 tsp oil to the skillet. Stir fry the shrimp mixture until the shrimp are pink and done. Stir in the vinegar mix and then return the veggies to the skillet. Stir and cook until heated through (about a minute). Serve over rice and sprinkle with peanuts.

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