[CnD] Kung Pao Shrimp
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
> - 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
> 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
> Cookinginthedark mailing list
> Cookinginthedark at acbradio.org
More information about the Cookinginthedark