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The Kung Pao dish that you order from your favorite Asian restaurant, gets it’s name from Ding Baozhen (1820–1886), a late Qing Dynasty official, and governor of Sichuan Province. His title was Gongbao (Kung-pao in Chinese) which literally means “Palace Guardian”. I’ve made the dish a bit healthier by not frying a thing and keeping the sauce super simple and light. Just because it’s light doesn’t mean it can’t be flavorful. This recipe serves 2 and is only 322 Calories per serving! Enjoy!

 

Ingredients

For the sauce:

1 teaspoon of white wine (79 calories)

1 tablespoon of soy sauce (8 calories)

1 tablespoon of Chinese black vinegar (or balsamic will work) (20 calories)

1 tablespoon of vegetable oil (124 calories)

1 tablespoon of hot chili paste (9 calories)

1 tablespoon of sugar (24 calories)

1 clove of garlic, minced (4 calories)

1 clove of ginger, minced (2 calories)

1 teaspoon of cold water (0 calories)

1 teaspoon of cornstarch (30 calories)

 

For the Shrimp:

1 pound of shrimp, cleaned & shelled (112 calories)

1 cup of cauliflower florets (25 calories)

1 teaspoon of vegetable oil (124 calories)

cashews, for garnish (112 calories)

chives, for garnish (1 calorie)

*optional, cooked white rice

Check out the video below for details

For more from Chef DariusCooks, follow him on social media or seem him live at Dariuscooks.com and social media (twitter, instagram, periscope)

For more breakfast, lunch, dinner and snack recipes, click here.

Kung Pao Shrimp & Cauliflower [VIDEO] was originally published on blackdoctor.org

Also On Black America Web:
The Ten Most Interesting Little Known Black History Facts
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