Shrimp Kung Pao Stir Fry Recipe

• 1 tbsp. dark sesame oil
• 2 cloves garlic, chopped
• 1 shallot, minced
• 1 (1 inch) piece ginger, grated
• 1 tbsp. chili pepper paste
• 1/2 teaspoon raw cane sugar (may substitute brown sugar)
• 1/4 c. shrimp stock (chicken stock may substituted
• 16 to 20 lg. fresh shrimp, peeled & deveined
• 1 head broccoli, cut into spears
• 6 lg. shitake mushrooms, stems removed, quartered
• 3 Japanese eggplants, ends trimmed off, cut on the diagonal in thin slices
• 1/2 c. water chestnuts, thinly sliced
• 1 c. baby corn
• 1 c. snow peas, strings removed
• 3/4 pound jicama, peeled & sliced
• 2 c. mustard greens, loosely packed, stems removed
• 1 teaspoon kuzu, dissolved in 1 teaspoon cool water (sold in health food stores, may substitute cornstarch or possibly arrowroot)
• Sm. bunch cilantro for garnish
• Paprika for color

Directions