Kung Pao Shrimp - Culinary Medicine Home

Name: Kung Pao Shrimp - Culinary Medicine Home
Ingredients: 2 tsp. Cornstarch; 3/4 cup Water; 16 Ounces Shrimp, raw (peeled and deveined); 2 tsp. Low sodium soy sauce (or gluten-free tamari sauce); 2 tsp. Sake; 1 tsp. Sesame oil; 2 tsp. Rice Vinegar; 2 tsp. Honey; 1 Tbsp. Sesame oil; 2 cloves Garlic, raw (minced); 2 Tbsp Ginger root, raw (peeled and minced); 1 pepper Peppers, hot chili, red, raw (seeded and minced); 4 large Green onions (cut fine crosswise); 2 tablespoons Rice Vinegar; 2 Tbsp. Low sodium soy sauce (or gluten-free tamari sauce); 1/4 cup Dry roasted peanuts (chopped coarsely)

mds.culinarymedicine.org

This recipe for Kung Pao shrimp has far less fat and sodium than the dish you get from your local Chinese restaurant and is ready faster than you can call the restaurant and go pick it up.

View full recipe on mds.culinarymedicine.org

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at mds.culinarymedicine.org.

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