I decided to try out Home Chef and this is one of the lovely meals they came up with ? I tried my best to follow it exactly. I will say it definitely came out on the spicier side for myself personally, but that can be controlled by how many chilies you use, easy fix in the future. Overall though, very tasty dish, and something I would have never thought about making on my own.
If you decide to try it out also, use my link to receive $30 off your first order!
6 ½ oz. Parboiled Brown Rice
1 Red Bell Pepper
1 Green Bell Pepper
1 Green Onions
5 oz. Yellow Squash
½ oz. Honey Roasted Peanuts
6 Dried Chilies
.15 oz. Ginger, Chopped
2 oz. Starport Kung Pao Sauce
- Bring a small pot with parboiled brown rice, 2 cups water, and a pinch of salt to a boil. Cover, reduce to a simmer, and cook until tender, about 20 minutes.
- Core and cut red and green peppers into 1” dice.
- Trim and cut green onion into thin slices diagonally.
- Cut yellow squash into ⅔” dice.
- Lightly crush peanuts with the back of a heavy pan.
- Rinse shrimp, pat dry, and season with a pinch of salt and pepper .
- Heat a medium pan over high heat. Add 2 tsp. olive oil and shrimp and cook for 1 minute on each side, or until caramel – ized. Transfer shrimp to a plate and return pan to heat.
- Add desired amount of dried chiles, red pepper, green pepper, and yellow squash to pan and cook for 2 minutes. Add ginger and half the green onions to pan and cook for 30 seconds, or until fragrant.
- Add Kung Pao sauce to pan, tossing to coat vegetables thoroughly. Return shrimp to pan and cook until shrimp are cooked throughout and have reached a minimum internal temperature of 130 degrees. Season to taste with salt and pepper .
- Place a serving of brown rice on a plate and arrange the Kung Pao shrimp and vegetables on top. Garnish with honey =roasted peanuts and remaining green onion.