Asian

Kung Pao Shrimp with Snap Peas is for Dinner.

Kung Pao Shrimp with Snap Peas takes 10 minutes to prepare.

Kung Pao Shrimp with Snap Peas takes 6 minutes to cook.

Kung Pao Shrimp with Snap Peas makes 8 servings.

The ingredients for Kung Pao Shrimp with Snap Peas are:

3/4 cup Chicken Broth,
1/4 cup Soy sauce (shoyu), low sodium,
2 Tbsp Granulated Sugar
1 Tbs Corn Starch
3 tbs Marsala Wine
2 Tbs Lea & Perrins, Worcestershire Sauce
1/2 Tbs Sesame Oil, dark
1 Tbs vegetable Oil
1/3 cup spring onions, raw, chopped
3 Tbs minced Garlic
2 tbs Ginger Root, minced
1/2 Tbs Thai Chili Sauce with garlic
1 pound Shrimp,
1 can (8 oz) Water chestnuts, chopped
1 lb Snap peas
1/2 cup Peanuts, dry-roasted, chopped

Here is how you make Kung Pao Shrimp with Snap Peas:

Make sauce by combining chicken broth through sesame oil in a bowl. Stir with a whisk and set aside.To prepare stir-fry, heat vegetable oil in a large nonstick skillet or wok over medium-high heat. Add onions, garlic, ginger, and chili paste; stir-fry 15 seconds. Add scallops; stir-fry 1 minute. Add water chestnuts; stir-fry 1 1/2 minutes. Add sauce mixture and peas. Bring to a boil; cook 1 minute or until thick. Stir in peanuts. Serve with rice.Number of Servings: 8Recipe submitted by SparkPeople user JAZZYJAS.

The nutritional information for Kung Pao Shrimp with Snap Peas is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 197.1

• Total Fat: 7.8 g
• Cholesterol: 111.0 mg
• Sodium: 545.5 mg
• Total Carbs: 15.9 g
• Dietary Fiber: 2.3 g
• Protein: 15.9 g

Kung Pao Shrimp with Snap Peas is Asian cuisine.