Kung Pao Shrimp

Ingredients

• 1-1/2 tablespoon hoisin sauce
• 1 tablespoon dry sherry
• 1 teaspoon granulated sugar
• 1/2 to 1 teaspoon chili paste
• 1 egg white
• 1 tablespoon cornstarch
• 1 pound medium shrimp, shelled and deveined
• 1 tablespoon vegetable oil
• 1/2 teaspoon fresh grated gingerroot
• 1 garlic clove, minced
• 1/4 cup unsalted, dry-roasted peanuts

Directions

1. In a small bowl, combine hoisin sauce, sherry, sugar, and chili paste. Mix well and set aside.
2. In a medium bowl, combine egg white and cornstarch. Beat well. Add shrimp and mix well to coat. Set aside.
3. Heat oil in large skillet or wok over medium-high heat. Add shrimp, ginger, and garlic. Cook, stirring, for 2 to 3 minutes or until shrimp are opaque-pink. Add hoisin-sauce mixture. Cook, stirring, for 1 to 2 minutes or until shrimp are well coated. Stir in peanuts and serve.

Recipe Yield: Yield: 4 servings

Source: The Complete Idiot's Guide to Terrific Diabetic Meals
Book Title: The Complete Idiot's Guide to Terrific Diabetic Meals

Recipe Options

Scroll down to comment or see what others said. You can also share, rate, print, email or Favorite this recipe to your Recipe Box right now.

Share or Save:

Add to Recipe Box | View Recipe Box | Print Version

Tried this recipe? If so, please rate it below (1 star is bad, 5 stars is very good).

- Not Yet Rated

Loading...