Kung Pao Shrimp – GERD / Acid Reflux Friendly Version
Servings
4Serving size
4 ounces shrimp with vegetables and riceThis recipe can easily be multiplied and makes great leftovers.
Ingredients
| 16 Ounces Shrimp, raw (peeled and deveined) |
| 2 tsp. Low sodium soy sauce (or gluten-free tamari sauce) |
| 2/3 Tbsp. Sake |
| 1 tsp. Sesame oil |
| 2 tsp. Rice Vinegar |
| 2 tsp.. Honey |
| 1 tsp.. Cornstarch |
| 2 cup Water |
| 1 cup White rice |
| 1 Tbsp. Sesame oil |
| 1 Tbsp. Ginger root, raw (peeled and minced) |
| 2 tablespoon Rice Vinegar |
| 2 Tbsp. Low sodium soy sauce (or gluten-free tamari sauce) |
| 3/4 cup Water |
| 1/4 cup Dry roasted peanuts (chopped coarsely) |
Instructions
While the shrimp is 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.
Add the sesame oil and heat for a few moments. Reduce the heat to medium and add the ginger. 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 add the water and stir until well blended. When the shrimp is cooked through serve over the rice and top with the peanuts.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
I like spicy food but not too spicy. The regular version of this recipe calls for one red chili pepper. While I find that mild you might find that it’s too much of a GERD trigger for you.
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. It’s great to have around and adds the flavor of a spicy chili pepper but you don’t have to take the time to seed and mince.