Chinese-Inspired Kung Pao Shrimp
with Scallion Pancakes, Spicy Cucumber Salad & Peanuts
- Soy
- Wheat
- Shellfish
- Sesame
- Peanuts
Transform your kitchen into an Asian night market to celebrate AAPI heritage month! Succulent Kung Pao shrimp and crunchy peanuts are served over fragrant jasmine rice. Crispy homemade scallion pancake wedges and cooling cucumber salad complete the meal.
Ingredients
2 tablespoon
Cornstarch
5 teaspoon
Rice Wine Vinegar
8 ounce
Broccoli
2 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
10 ounce
Shrimp
(Contains: Shellfish)
4 clove
Garlic
4 unit
Mini Cucumber
4 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
2 tablespoon
Szechuan Paste
(Contains: Sesame, Soy, Wheat)
1 tablespoon
Sesame Oil
(Contains: Sesame)
1 unit
Pizza Dough
(Contains: Wheat)
6 unit
Scallions
2 unit
Bell Pepper
¾ cup
Jasmine Rice
1 ounce
Ginger Paste
1 ounce
Peanuts
(Contains: Peanuts)
Not included in your delivery
teaspoon (tsp)
Salt
4 teaspoon (tsp)
Sugar
5 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Sprinkle ½ TBSP cornstarch over a clean work surface (1 TBSP for 4 servings). Remove pizza dough from packaging. Cut dough in half and shape each piece into a ball. (TIP: Spray your hands with nonstick cooking spray or dust with flour to prevent sticking.) Sprinkle another ½ TBSP cornstarch over top (1 TBSP for 4). Cover with a clean kitchen towel; let rest at room temperature, 15 minutes.
-
In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 15-20 minutes. Keep covered off heat until ready to serve.
- Wash and dry produce.
- Trim and slice cucumbers into ½-inch rounds. Trim scallions. Cut half of scallions crosswise into ¾-inch pieces and finely slice remainder. Core, deseed, and dice bell peppers into ½-inch pieces. Cut broccoli into bite-size pieces, if necessary. Peel and mince or grate garlic.
-
In a small bowl, whisk together 1 packet vinegar, Szechuan paste, sweet soy glaze, remaining cornstarch, 1 TBSP sugar, and 1 cup water (2 packets vinegar, 2 TBSP sugar, and 1½ cups water for 4 servings).
-
In a medium bowl, combine cucumbers, half the soy sauce, half the remaining vinegar, 1 tsp sesame oil, and a drizzle of oil (for 4, use 2 tsp sesame oil and a large drizzle of oil). Set aside, stirring occasionally.
-
In a second small bowl, combine remaining soy sauce, remaining rice wine vinegar, half the ginger paste, half the minced garlic, and 1 tsp sugar (all the ginger paste and 2 tsp sugar for 4).
-
Stretch each dough ball into an oval. With rolling pin, roll until thin, about 8 inches long. Sprinkle one dough oval with sliced scallions; place other dough oval on top. Press down on edges to seal and roll into one pancake, 9 inches long and 8 inches wide. (Sprinkle scallions on both doughs for 4 servings.)
-
Heat a large drizzle of oil in large, preferrably nonstick, pan over medium. Add scallion dough to pan; cook, pressing down with a spatula occasionally, until brown, 2-4 minutes. Flip and cook until brown, 1-2 minutes. Wrap with foil to keep warm.
-
Add peanuts to pan used for dough and cook over medium-high heat, stirring, until toasted, 2-4 minutes. Transfer to a small bowl; set aside.
-
Heat a drizzle of oil in same pan over medium-high heat. Add bell pepper and broccoli; cook, stirring, until browned and just tender, 4-5 minutes. Season with salt and pepper.
-
Add scallion batons; cook until softened, 1-2 minutes more.
-
Transfer to a medium bowl; set aside.
-
Meanwhile, rinse shrimp* under cold water, then pat dry with paper towels.
-
Heat a large drizzle of oil in pan used for veggies over medium-high heat. Add shrimp in a single layer; cook, stirring occasionally, until opaque and almost cooked through, 2-4 minutes.
-
Return veggies to pan with shrimp. Add garlic and cook until fragrant, 30 seconds.
-
Add sweet Szechuan sauce; cook, stirring, until sauce has thickened, 1-2 minutes more.
-
Turn off heat. Stir in peanuts. TIP: If sauce seems too thick, stir in a splash of water.
-
Place scallion pancake on cutting board and cut into triangles.
-
Divide rice and Kung Pao shrimp between shallow bowls. Serve cucumber salad and scallion pancake with sauce on the side.
