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