Inspired by my sweet sister-in-law’s Kung Pao Pork, this version is lighter on calories (if you’re into that kind of thing).
- 1/3 Cup Water
- 2 1/2 TBS Sugar
- 1 TBS Fresh Lemon Juice
- 2 tsp Cornstarch
- 2 tsp Crushed Red Pepper Flakes
- 1/4 Cup Low Sodium Soy Sauce
- 2 TBS Vegetable Oil
- 2 Garlic Cloves, Minced
- 1 Onion, Quartered
- 2 Bell Peppers, Cut Into Strips
- 1 lb Shrimp, Peeled and Deveined
- Combine first 6 ingredients in a small mixing bowl, stirring with whisk until blended. Set aside.
- Pour oil into large skillet, and heat at medium heat for one minute.
- Add onion and bell peppers to skillet, cook until onions start to become translucent.
- Add minced garlic and shrimp. Cook around 6 minutes.
- Stir soy sauce mixture into skillet. Cook, stirring constantly, approximately 1 minute, or until thickened.
I usually serve this over white rice (brown rice or rice noodles work well, too). Garnish with fresh chopped cilantro and sriracha, to taste.