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
| 2 tsp. Cornstarch |
| 3/4 cup Water |
| 16 Ounces Shrimp, raw (peeled and deveined) |
| 2 tsp. Low sodium soy sauce (or gluten-free tamari sauce) |
| 2 tsp. Sake |
| 1 tsp. Sesame oil |
| 2 tsp. Rice Vinegar |
| 2 tsp. Honey |
| 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) |
| 1/4 cup Dry roasted peanuts (chopped coarsely) |
Instructions
Place the 2 teaspoons low-sodium soy sauce, sake, 1 teaspoon sesame oil, rice vinegar, and honey in a bowl and stir until well blended.
Add the shrimp and toss until coated.
Place the bowl in the refrigerator for at least 15 minutes.
After cutting the green onions, separate the white and green part.
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 and garlic.
Cook for 3 minutes. Stir frequently.
Add the white part of the green onions and the shrimp and cook for about one minute - until lightly browned on the outside.
Add the rice vinegar and soy sauce.
Cook the shrimp. Stir frequently.
When the shrimp is nearly done, add in the green part of the green onion and the water/cornstarch mixture.
Cook for another minute. Stir frequently to thicken the sauce.
Serve over Brown 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
The regular version of this recipe calls for one red chili pepper. 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. 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.
Alternatively, you can use regular olive or sesame oil and about 1/8 tsp. red pepper flakes instead of the chili oil – or you can leave the spice out completely if that’s too much of a GERD trigger for you.