The Kung Pao dish that you order from your favorite Asian restaurant gets its 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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