Kung Pao Shrimp

• 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
• 1/2 c. unsalted dry roasted peanuts
• 2 clove garlic

1. In 12-inch nonstick skillet, heat oil on medium.
2. Add red bell pepper, celery, crushed red pepper, and pinch of salt.
3. Cook 9 to 10 minutes or until tender, stirring occasionally.
4. Meanwhile, in large microwave-safe bowl, combine broccoli and 1/4 cup water.
5. Cover with vented plastic wrap; microwave on high 3 minutes or until broccoli is crisp-tender.
6. Uncover and set aside.
7. Reheat rice as label directs.
8. 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.
9. Cook 3 to 4 minutes or until shrimp just turn opaque throughout, stirring frequently.
10. Serve over rice, alongside broccoli.

canola oil, red bell pepper, celery, red pepper, broccoli florets, frozen brown rice, cornstarch, lower, balsamic vinegar, ground ginger, shrimp, green onions, peanuts, clove garlic

Taken from www.delish.com/recipefinder/kung-pao-shrimp-recipe-ghk0214 (may not work)