This hot and spicy stir-fry comes together faster than ordering takeout. It's also a great way to use up any veggies lingering in your fridge. Serve it over your favourite noodles, brown rice or whole grains.
- Prep time 10 minutes
- Total time 10 minutes
- Portion size 4 servings
Ingredients
Method
In small bowl, whisk together hoisin sauce, vinegar, soy sauce and sesame oil. Set aside.
In large nonstick skillet, heat vegetable oil over medium heat; cook garlic, ginger and hot pepper flakes until fragrant, about 3 minutes. Add snap peas; cook for 1 minute. Add shrimp; cook until pink and opaque throughout, 3 to 4 minutes. Add hoisin mixture; toss to coat. Sprinkle with green onions. Serve over noodles.
Kung Pao Chicken
Prepare recipe as directed, substituting 375 g skinless boneless chicken breasts, cut in thin strips, for the shrimp.
Nutritional facts Per serving: about
- Fibre 3 g
- Sodium 588 mg
- Sugars 6 g
- Protein 24 g
- Calories 266
- Total fat 13 g
- Potassium 511 mg
- Cholesterol 152 mg
- Saturated fat 1 g
- Total carbohydrate 15 g
%RDI
- Iron 33
- Folate 26
- Calcium 11
- Vitamin A 17
- Vitamin C 72
