Shrimp Kung Pao Stir Fry Recipe

• 1 tbsp. dark sesame oil
• 2 cloves garlic, chopped
• 1 shallot, minced
• 1 (1 inch) piece ginger, grated
• 1 tbsp. chili pepper paste
• 1/2 teaspoon raw cane sugar (may substitute brown sugar)
• 1/4 c. shrimp stock (chicken stock may substituted
• 16 to 20 lg. fresh shrimp, peeled & deveined
• 1 head broccoli, cut into spears
• 6 lg. shitake mushrooms, stems removed, quartered
• 3 Japanese eggplants, ends trimmed off, cut on the diagonal in thin slices
• 1/2 c. water chestnuts, thinly sliced
• 1 c. baby corn
• 1 c. snow peas, strings removed
• 3/4 pound jicama, peeled & sliced
• 2 c. mustard greens, loosely packed, stems removed
• 1 teaspoon kuzu, dissolved in 1 teaspoon cool water (sold in health food stores, may substitute cornstarch or possibly arrowroot)
• Sm. bunch cilantro for garnish
• Paprika for color

1. Heat oil in a wok over medium heat.
2. Stir in garlic, shallot and ginger.
3. After a moment, add in stock, stirring well for about 1 1/2 min.
4. Add in shrimp, broccoli, mushrooms and eggplants.
5. Cover wok and simmer, 2 min.
6. Add in remaining vegetables except mustard greens, stir in dissolved Kuzu; cook 1 minute.
7. Serve garnished with cilantro sprigs and add in paprika for color.
8. Traditionally, the shrimp is grilled for this dish.
9. Here's how: Preheat gas, electric or possibly stove-top grill.
10. Combine salt and peppers in a bowl, and roll shrimp in mix to coat.
11. When grill is warm, spread shrimp on grill and cook 2 1/2 min on each side, till shrimp is pink and cooked through.
12. Reserve, prepare vegetables as above.
13. Calories per serving: 292.
14. Fat grams per serving: 6.

dark sesame oil, garlic, shallot, ginger, chili pepper, cane sugar, shrimp, fresh shrimp, broccoli, shitake mushrooms, eggplants, water chestnuts, baby corn, snow peas, jicama, mustard greens, kuzu, cilantro, paprika

Taken from cookeatshare.com/recipes/shrimp-kung-pao-stir-fry-52437 (may not work)