Sunday, January 15, 2012

Kung Pao Shrimp & Chicken Stir-Fry

 Kung Pao Shrimp
  • 1 Tbsp dry sherry or Shaoxing wine
  • 1/2 tsp cornstarch
  • 1-1/2 pounds peeled raw shrimp
  • 2 Tbsp canola oil
  • dried chili peppers
  • 2 cloves garlic, minced
  • 1 tsp sugar
  • 3 Tbsp soy sauce
  • 1 tsp sesame oil
  • chopped scallion
  • 2 oz chopped roasted peanuts
Combine 1 Tbsp dry sherry or Shaoxing wine, 1/2 tsp cornstarch, and 1 1/2 pounds of peeled raw shrimp. Heat 2 Tbsp canola oil and cook a few dried chili peppers over medium heat until slightly blackened. Mince 2 cloves of garlic and add to the shrimp mixture along with 1 tsp minced ginger. Cook for about 3 minutes. Reduce heat, add 1 tsp sugar and 3 Tbsp soy sauce, and cook for 5 minutes. Remove from heat and stir in 1 tsp sesame oil and a chopped scallion. Garnish with 2 oz chopped roasted peanuts.
(We adjusted this recipe by cooking some pineapple shortly and then adding it in at the end! YUM!)

Chicken Stir-Fry
  • 2 cups chicken broth
  • olive oil
  • 3 medium carrots, sliced
  • 7 oz. napa cabbage
  • 7 oz. broccoli
  • 4 clove garlic
  • 1 cup red onion, diced
  • 2 Tbsp lite soy sauce
  • 15 oz boneless skinless chicken breasts, sliced (4 breasts)
Spray large skillet and cook chicken breasts. Remove chicken and in same pan place carrots and chicken broth. Cook carrots about 15 minutes or until you notice they are softening up and broth has evaporated. Heat up olive oil and add in broccoli and garlic. Cook to tenderness that you prefer, approx. 5-6 minutes. Add onions and cook down about 3-4 minutes. Next add napa capa and cook about 3-4 minutes. Add in soy sauce. Toss chicken in with vegetables and Enjoy!

Hope you enjoy these recipes for healthy eating!

1 comment:

  1. I love Asian food....and believe it or not it really can be healthy. Thanks for sharing your recipes. :)