[CnD] Kung Pao Shrimp

Teresa Mullen teresamullen07 at gmail.com
Tue Jun 27 11:15:31 EDT 2017


I have a question about this recipe, what if you have garlic that is already minced in a jar, how much should I use in this recipe? Thanks in advance

Teresa Sanchez sent from my iPhone

> On Jun 26, 2017, at 5:15 AM, Food Dude via Cookinginthedark <cookinginthedark at acbradio.org> wrote:
> 
> Kung Pao Shrimp
> 
> Yield: 4 servings
> Source: The Complete Idiot's Guide to Terrific Diabetic Meals
> 
> Ingredients
> 
> -  1-1/2 tablespoon hoisin sauce
> -  1 tablespoon dry sherry
> -  1 teaspoon granulated sugar
> -  1/2 to 1 teaspoon chili paste
> -  1 egg white
> -  1 tablespoon cornstarch
> -  1 pound medium shrimp, shelled and deveined
> -  1 tablespoon vegetable oil
> -  1/2 teaspoon fresh grated gingerroot
> -  1 garlic clove, minced
> -  1/4 cup unsalted, dry-roasted peanuts
> 
> Directions
> 
> In a small bowl, combine hoisin sauce, sherry,
> sugar, and chili paste. Mix well and set aside.
> 
> In a medium bowl, combine egg white and cornstarch.
> Beat well. Add shrimp and mix well to coat. Set aside.
> 
> Heat oil in large skillet or wok over medium-high heat.
> Add shrimp, ginger, and garlic. Cook, stirring, for
> 2 to 3 minutes or until shrimp are opaque-pink.
> 
> Add hoisin-sauce mixture. Cook, stirring, for 1 to 2 minutes
> or until shrimp are well coated. Stir in peanuts and serve.
> 
> Nutritional Information Per Serving
> 
> Calories: 236 ; Protein: 25 g ; Fat: 10 g ; Sodium: 223 mg;
> Cholesterol: 172 mg ; Dietary Fiber: 1 g ; Carbohydrates: 5 g
> Exchanges: 3 Lean Meat, 2 Fat, 1/2 Fruit
> 
> 
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