My boyfriend found this incredible, easy to make recipe in Men’s Health magazine. I must say that I’m rather impressed by the vast array of healthy, quick meals found in Men’s Health-far better than most women’s magazines. Sorry, ladies.
Now, on to the shrimp!
Ingredients: (for 2 to 4 servings)
approx 1 pound of shrimp shelled and deveined (only buy American!)
1 tbsp low-sodium soy sauce
1/4 cup orange juice (low sugar, low acid)
2 tbsp red-wine vinegar
1 1/2 tsp cornstarch
1 pinch sugar
1 tbsp vegetable oil
dash of dried red pepper flakes (or dried red chilis)
6 scallions chopped (save green part for garnish) (I subbed shallots for this)
2 cloves garlic
1 1/2 tsp fresh grated ginger root
1 red bell pepper chopped
1/2 unroasted, unsalted peanuts
Directions: Combine soy sauce, oj, vinegar, cornstarch and sugar in a bowl. Set aside. Heat wok (or pan) on high heat and add oil. When oil starts to smoke, toss in pepper flakes (or chilis), scallions, garlic and ginger. Stir fry for 30 seconds. Do not let garlic burn! Next, add bell pepper and cook for another minute, stirring constantly. Then, add shrimp and peanuts and cook until shrimp are pink (approx 3 min). I pre-cooked my shrimp so I only just tossed them a time or two in the wok. Stir in suace and cook just long enough to thicken (30 sec or so). Serve over brown rice if desired.
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Love this recipe, looks great! I order Kung Pao in restaurants, nice to see a lighter version