Comida Kraft
Recipe Box

Kung Pao Shrimp

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What You Need

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Make It

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  • Lightly beat the egg white. Marinate the shrimp in the salt, egg white and cornstarch for 15 minutes.
  • In a small bowl, combine the chicken broth, vinegar, soy sauce and sugar. Set aside.
  • Heat the oil. When the oil is hot, add the shrimp. Cook briefly until the shrimp turns pink. Remove from the wok.
  • Remove all but 2 tablespoons oil from the wok. Add the chile peppers or chile paste. Stir-fry for a minute, then add the minced ginger and stir-fry until it is aromatic (about 15 seconds). Stir in the cashews. Stir-fry for about 1 minute, taking care not to burn.
  • Make a space in the middle of the wok. Add the sauce. Heat briefly, then mix in with the cashews. Add the shrimp back into the pan. Cook for 1 more minute and serve hot.


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