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
74g
Calories
1060
Fat
72g
Ingredients
Sauce, Teriyaki, Canola and Olive Oil Blend, Seasoned Rice Wine Vinegar, Toasted Sesame Oil, Shrimp, Garlic, Corn Starch, Sugar, Zucchini, Light Soy Sauce, Jasmine Rice, Kosher Salt, Peanuts, Shaoxing Wine, Grapeseed Oil, Ginger, Crushed Red Pepper, Red Bell Pepper, Szechuan 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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