Kung Pao Shrimp
- 1 tablespoon vegetable oil
- 2 pounds tiger prawns, shelled and cleaned
- 1 tablespoon minced fresh ginger
- 1 tablespoon minced garlic
- 1 1/2 pounds broccoli, sliced
- 1 1/2 pounds Chinese peas
- 1 1/2 cups Kung Pao sauce
- 2 tablespoons butter
Kung Pao Shrimp
Featured in the Honolulu Star-Bulletin on May 10, 2006.
Ingredients:
Directions:
- In a wok or skillet, heat oil.
- Saute tiger prawns, garlic, ginger, broccoli, and peas; add the Kung Pao sauce and butter.
- Remove from heat.
Makes 6 servings.
Note: Adjust the amount of Kung Pao Sauce to your liking-use less sauce if you prefer a drier stir-fry; use more sauce if you prefer a saucier stir-fry. Boneless, skinless chicken can be used in place of the shrimp.
Approximate nutrient analysis per serving (not including salt to taste in Kung Pao sauce):
230 calories, 14 g fat, 4 g saturated fat, 10 mg cholesterol, greater than 1100 mg sodium, 19 g carbohydrate, 6 g fiber, 9 g sugar, 9 g protein
