Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is NOT safe for those who are sensitive to gluten.

"When it comes to Chinese food I have always operated under the policy that the less known about the preparation the better. A wise diner who is invited to visit the kitchen replies by saying, as politely as possible, that he has a pressing engagement elsewhere."
-Calvin Trillin, Writer

The refrigerator light goes on...

I like spicy food but not too spicy. This is literally the one pepper version and is pretty mild so itís easy to make this spicier by adding peppers to your desired level of heat.

One way to control how much spiciness is in dishes like this one is to use chili oil. This is widely available now, and very common in Asian markets, but your grocery probably carries it.

Simply replace some of the oil that you use to stir fry with the chili oil. Start slowly at first -- a half teaspoon for two servings may be enough for you (it is for me). Each time you cook use a little more if you want more heat. Itís great to have around and adds the flavor of a spicy chili pepper but you donít have to take the time to seed and mince.

Sake

Sake is a slightly sweet wine brewed from fermented rice. It is made by combining steamed rice, yeasts and water with koji (a rice that has been cultivated with the mold aspergillus oryzae). The fermented rice is brewed and then processed, filtered and pasteurized. Most sake is aged for at least six months.

There are various grades of sake based on the quality of the wine, as well as the efforts made in the brewing process. Rice is the key to fine sake, as with grapes and fine wine. The better the quality of the rice, the finer the sake. Most Japanese also feel that water is as important to the quality of sake as any other ingredient.

While sake is not aged for very long, those of lesser quality are aged for even shorter periods. Most have an alcohol content between 12% and 16% but alcohol is often added to lesser quality rice wines.

Unlike fine wines, the key to buying a sake is to not buy any that is over a year old. Most that are imported into the U.S. have no added sugar or alcohol, so they are often drier. Ask your wine merchant or at the gourmet market if you are unsure about getting a good product.

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Kung Pao Shrimp



Servings = 4 | Serving size =4 ounces shrimp with vegetables and rice

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3.

This recipe makes great leftovers.

16 ounces shrimp (peeled and deveined)
2 tsp low-sodium soy sauce
2 tsp sake or sweet white wine
1 tsp sesame oil
2 tsp rice vinegar
2 tsp honey
1 tsp cornstarch
2 cups water
1 cup jasmine rice
1 Tbsp sesame oil
2 cloves garlic (minced)
1 inch ginger root (peeled and minced)
1 small red chili pepper (seeded and minced)
4 green onions (cut fine crosswise)
2 Tbsp rice vinegar
2 Tbsp low-sodium soy sauce
3/4 cup water
1/4 cup dry roasted peanuts (chopped coarsely)

Place the 2 teaspoons low-sodium soy sauce, sake, 1 teaspoon sesame oil, rice vinegar, honey and cornstarch in a bowl and stir until well blended. Add the shrimp and toss until coated. Place the bowl in the refrigerator.

While the shrimp are marinating place the water in a medium sauce pan over high heat. When the water boils, stir in the jasmine rice.

Reduce heat to medium-low and simmer, partially covered, for about 25 - 30 minutes.

Do not boil away all of the liquid and do not stir the rice.

When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered, for 5 minutes before serving.

After cutting the green onions separate the white and green part.

When the rice is done place a large skillet or wok over high heat. Add the sesame oil and heat for a few moments. Reduce the heat to medium and add the ginger, garlic, chili pepper and the white part of the green onions. Cook for about one minute.

Add the shrimp and cook for about one minute until lightly browned on the outside.

Add the rice vinegar and soy sauce. Cook the shrimp tossing frequently. When the shrimp is nearly done fold in the green part of the green onion and the 3/4 cup water. Cook for another minute.

Serve over the rice and top with the peanuts.

Nutrition Facts

Serving size = 4 ounces shrimp with vegetables and rice

Servings = 4

.

Amount Per Serving

Calories 409 Calories from Fat 98
  % Daily Value
Total Fat 11g 17%
    Saturated Fat 2g 9%
    Monounsaturated Fat 4g  
    Trans Fat 0g  
Cholesterol 170mg 57%
Sodium 523mg 22%
Total Carbohydrates 46g 15%
    Dietary Fiber 2g 8%
    Sugars 4g  
Protein 29g  
Vitamin A 7% Vitamin C 11%
Calcium 10% Iron 31%
Vitamin K 32 mcg Potassium 411 mg
Magnesium 77 mg