Kung Pao Shrimp

レシピ

材料・調味料 (2 人分)

2 tsp. canola oil 1 large red bell pepper 2 stalk celery 1 tsp. crushed red pepper 6 c. broccoli florets 2 c. frozen brown rice 2 tbsp. cornstarch 2 tbsp. lower-sodium soy sauce 1 tbsp. balsamic vinegar 1 tsp. ground ginger 12 oz. shelled, deveined shrimp 1 bunch green onions ½ c. unsalted dry roasted peanuts 2 clove garlic

作り方

1: In 12-inch nonstick skillet, heat oil on medium. Add red bell pepper, celery, crushed red pepper, and pinch of salt. Cook 9 to 10 minutes or until tender, stirring occasionally.
Meanwhile, in large microwave-safe bowl, combine broccoli and 1/4 cup water. Cover with vented plastic wrap; microwave on high 3 minutes or until broccoli is crisp-tender. Uncover and set aside. Reheat rice as label directs.
In medium bowl, whisk together cornstarch, soy sauce, vinegar, ginger, 1/3 cup water, and 1/4 teaspoon black pepper; add to skillet along with shrimp, green onions, peanuts, and garlic. Cook 3 to 4 minutes or until shrimp just turn opaque throughout, stirring frequently. Serve over rice, alongside broccoli.