K is for Kung Pao Shrimp. I got to K, and could only think of my mom’s name to talk about. A while ago I had decided I was not going to mention any family at length in this challenge. In the past I’ve been well ya know, I’ll just say “talked to” about mentioning my family on my blogs, so I try to avoid that as best I can. I never mentioned any names, just parents, mom dad etc. KungPao Shrimp and chicken is one of my favorite chinese dishes, when I don’t have a migrain. Spicy foods tend to trigger them, I still like to eat it anyway though. Here’s the recipe for Kung Pao Shrimp, found from here: www.spendwithpennies.com/kung-pao-…


 ¾ pound shrimp peeled and deveined

1 tablespoon soy sauce

 2 teaspoons cornstarch▢


 2 tablespoons vegetable oil  1 small onion chopped  1 red bell pepper cut into chunks 1 green bell pepper cut into chunks▢1 green bell pepper cut into chunks  1 tablespoon garlic grated  1 tablespoon ginger grated  ½ teaspoon crushed red pepper flakes more if desired  3 green onions thinly sliced  ¼ cup dry roasted peanuts


 ⅓ cup low sodium chicken stock  ¼ cup soy sauce 2 tablespoons hoisin sauce  1 tablespoon dry sherry  1 teaspoon brown sugar  1 teaspoon sesame oil  1 teaspoon cornstarch


1 Combine shrimp, soy sauce, and cornstarch in a small bowl. Let marinate 10 minutes (while prepping the other vegetables). Combine sauce ingredients and set aside. 2 Heat vegetable oil in a skillet over medium-high heat. 3 Add shrimp and stir-fry 2-3 minutes or just until it turns pink (it will continue to cook in the sauce). Remove from the pan and set aside. 4 Add more oil to the pan if needed and add onions. Cook 2-3 minutes or until they start to soften. 5 Add in the red and green bell pepper, garlic, ginger, and red pepper flakes. Cook for about 5 minutes or just until the vegetables start to soften. 6 Add the sauce and cook until it begins to thicken. Stir in the shrimp and simmer 1 minute more or just until cooked through. 7 Stir in green onions and peanuts and serve over rice.


Leftovers can be kept in an airtight container in the fridge for up to 3 days. 

Reheat in the microwave or in a pan until heated through.