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Kung Pao Shrimp and Long Noodles


    Kung Pao Shrimp and Long Noodles

    Kung Pao is a classic dish from Sichuan province in southwestern China. Tofu is another protein option, but it is usually not served at Lunar New Year feasts because of its white colour.


    2 Tbsp (30 mL) grapeseed oil
    16 medium shrimp, thawed and peeled
    2 cloves garlic, minced
    2 Tbsp (30 mL) fresh ginger, minced
    1 Thai chili, chopped
    1/2 tsp (2 mL) ground Sichuan peppercorn
    1 cup (250 mL) each small broccoli florets and thinly sliced carrot
    1 medium onion, peeled and thinly sliced
    1/3 cup (80 mL) hoisin sauce
    1/4 cup (60 mL) Chinese rice wine (or dry sherry)
    1 tsp (5 mL) sesame oil
    1/2 cup (125 mL) unsalted roasted cashews
    1 - 8 oz (225 g) package dry egg noodles

    Heat 1 Tbsp (15 mL) oil in wok. Add shrimp; cook 3 to 4 minutes until cooked through; remove and keep warm.

    Wipe out wok, add remaining oil, and heat. Add garlic, ginger, chili, and ground peppercorn; fry 1 minute. Add remaining vegetables, stir to coat, and fry for 2 minutes. Add hoisin sauce and wine, combine, and bring to a boil. Add sesame oil and cashews.

    Cook egg noodles in boiling water until al dente, about 7 to 8 minutes; drain well and toss with other ingredients in the wok to complete the dish.

    Divide among 4 bowls; top with shrimp.

    Serves 4.

    Each serving contains: 450 calories; 15 g protein; 19 g total fat (3 g sat. fat, 0 g trans fat);
    50 g carbohydrates; 4 g fibre; 335 mg sodium

    source: "Celebrate the Lunar New Year", alive #340, February 2011


    Kung Pao Shrimp and Long Noodles



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