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Sichuan Kung Pao Shrimp
All the same flavors you'd come to expect from Sichuan-style kung pao shrimp, but better and better for you. Tender shrimp are marinated then stir-fried in a spicy, savory sauce alongside zucchini, bell pepper, and toasted peanuts. Served with a side of steamed jasmine rice, this fiery, fresh take on a take-out favorite makes for a substantial, satisfying meal any night of the week.
Nutritional facts
Protein
26g
Carbs
73g
Calories
1050
Fat
72g
Ingredients
Sauce, TeriyakiCanola and Olive Oil BlendSeasoned Rice Wine VinegarToasted Sesame OilShrimpGarlicCorn StarchSugarZucchiniLight Soy SauceJasmine RiceKosher SaltPeanutsShaoxing WineGrapeseed OilGingerCrushed Red PepperRed Bell PepperSzechuan Pepper
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About Chase Evans
Chef Chase Evans began cooking simply to finance his studies. Working in a kitchen reminded him of playing organized sports in school. “Cooking in a professional kitchen is sort of the ultimate team sport.” His passion for cooking developed into a lifelong pursuit of knowledge. A graduate of the Culinary Institute of America, Chef Chase would work and stage in some of the top kitchens around the country as he learned to hone his craft. Today he lives with his wife in Austin, Texas, where looks to expand his knowledge while creating delicious and nourishing food.
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