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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

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

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