Recipe - Kung Pao Shrimp

1 Egg white; lightly beaten
1 tablespoon Dry sherry
1 tablespoon Corn starch
1 pound Jumbo shrimp; (about 18),
peeled and deveined

SEASONING
3 Dried red chili peppers;
1One half to 2 inches long, (up
to 4)
1 cup Chopped scallion; both white
and green parts
1 teaspoon Minced fresh ginger
1 tablespoon Minced fresh garlic

VEGETABLES
1 Red bell pepper; seeds and
ribs removed, cut into thin
slivers 2 inches long
1 Green bell pepper; seeds and
ribs removed, cut into thin
slivers 2 inches long
2 Stalks celery; cut on the
diagonal into thin slivers
2 inches long
4 Scallions; both white and
green parts, cut into thin
slivers 2 inches long

SAUCE
One fourth cup Water or lowsodium
vegetable broth
2 tablespoon Rice vinegar
1 tablespoon Lowsodium soy sauce
1 tablespoon Sugar
Canola oil spray

Combine the egg white, sherry, and cornstarch in a small bowl and mix until
the cornstarch is dissolved. Add the shrimp to the bowl and let marinate
for 20 to 30 minutes. Combine the seasoning ingredients in a small bowl.
Combine the red and green peppers and celery in a bowl. Place the slivered
scallions in a separate bowl. Combine the sauce ingredients in a bowl. Heat
a nonstick wok over high heat for 2 minutes. Carefully spray the wok with
canola oil spray. (If you have a gas stove, turn off the burner before you
spray the wok.) Add the shrimp and marinade and stirfry for 1 minute.
Remove the shrimp to a bowl and set aside. Rinse out the wok, then reheat
it for 30 seconds. Respray the wok with canola oil spray. Add the
seasonings and stirfry for 30 seconds. Add the peppers and celery and
stirfry for 1 minute. Stir in the sauce and bring to a boil. Return the
shrimp to the wok and stirfry until heated through, about 1 minute. Remove
from the wok. Before serving, take out the chili peppers and throw them
away.

Makes 4 to 6 servings.

Nutritional Information Per Serving: Calories: 108; Fat: 2 grams; Saturated
Fat: 0.3 grams; Cholesterol: 115 milligrams; Carbohydrate: 9 grams;
Protein: 17 grams; Sodium: 213 milligrams

Posted to MMRecipes Digest by Vibhu Goel vgoel@giasdl01.vsnl.net.in on
Mar 26, 1998