The Monday Menu Revisited: Kung Pao Shrimp and Wasabi Quinoa

For the rest of November, we’re going to be taking a peek into the Monday Menu vault to find some of our most popular fall recipes. First up is Kung Pao Shrimp and Wasabi Quinoa!


Sometimes the old taste buds are calling for something different, but there’s nothing worse than going to the grocery store and not being able to find the more rare ingredients listed. Here’s one of my favorite recipes with an easy-to-find ingredient list. Plus, you can whip this healthy dish up in less than thirty minutes. Today on The Monday Menu, bring a kung pao pop into your kitchen!

The Monday Menu Revisited: Kung Pao Shrimp and Wasabi Quinoa | Model Behaviors


The Monday Menu Revisited: Kung Pao Shrimp and Wasabi Quinoa | Model Behaviors
The Monday Menu Revisited: Kung Pao Shrimp and Wasabi Quinoa
 
Prep time
Cook time
Total time
 
Author:
Serves: 8-10
Ingredients
  • 2 bags raw unshelled shrimp
  • 2 tbsps. cornstarch
  • 1 bunch of long green onions
  • 1 large head of broccoli
  • 3 red bell peppers
  • 4 garlic cloves
  • 1 chunky piece of fresh ginger
  • 2 tbsps. of chili flakes
  • 1 tsp. of powdered ginger
  • 3 tbsps. of sesame oil
  • 4 tbsps. of rice wine vinegar
  • 4 tbsps. of low sodium, gluten-free soy sauce
  • 4 tsps. of honey
  • 1 cup of dry roasted peanuts
  • 8 cups of cooked quinoa (made with wasabi sauce for extra flavor)
Instructions
  1. Wash onions, broccoli, bell peppers, and ginger
  2. Dice onions and bell peppers
  3. Cut large stem off broccoli, and chop the head into edible size trees
  4. Peel the outside skin of a fresh chunk of ginger
  5. Cut or use a peeler to cut ginger into thin, thumb-length pieces of ginger
  6. Take the cup of peanuts and pour onto counter, with a rolling pin, lightly crush the cup of peanuts
  7. Combine vinegar, soy, and honey in a small bowl, and set aside
  8. Now, take a large Ziploc baggie and pour in the cornstarch
  9. In the Ziploc bag of cornstarch, add raw, unshelled shrimp
  10. Seal the bag and shake up the contents until all shrimp are coatedCooking Instructions
  11. In a small pot, add in broccoli and fill ¾ full with water.
  12. On high heat, bring the broccoli and water to a boil.
  13. Cook for 2-3 minutes until the broccoli is slightly tender.
  14. Remove pot from stove, and strain out water.
  15. In a large wok or sauté pan, add all of the sesame oil, and turn stove to medium heat.
  16. Add coated shrimp, and stir-fry for 2-3 minutes (until shrimp is pink but not tough).
  17. Remove shrimp from wok, and set aside.
  18. Now add in onions, bell peppers, ginger shavings, ginger powder and chili flakes.
  19. Stir-fry the mixture until lightly browned.
  20. Add in the sauce mixture (vinegar, soy, and honey).
  21. Stir in the crushed peanuts.
  22. Finally, add in the cooked broccoli and shrimp.
  23. Stir and serve over fresh wasabi quinoa.

Enjoy!

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