By Maris Callahan
While Chinese takeout can be a great once-in-a-while treat, it's just as easy to make your own Asian-inspired flavors at home. The best part about cooking your own Asian food is that if you keep things relatively simple, you only need a few base ingredients in your pantry in order to create a myriad of wonderful dishes.
For example, did you know that it's easy to make your own Kung Pao? The name refers to a cooking technique from the Sichuan province of China, but there are a number of regional adaptations that vary slightly from one another.
For example, in Sichuan, the dish features the Sichuan peppercorn, a mild red pepper; while in Malaysia, Kung Pao is served with cashew nuts instead of peanuts. In America, the way that many Asian food chefs prepare Kung Pao is overly salty, greasy, and way too sweet.
To keep those added calories, fat grams, and unwanted flavors off your plate, take Kung Pao shrimp back to its roots with a little spice and the savory flavor you crave from your favorite Asian dish.
While some versions of this dish use chicken or other types of seafood, shrimp are an excellent source of protein, vitamin D, vitamin B12, and selenium. Small but mighty, shrimp give you a lot of nutritional value, and their crisp texture pairs wonderfully with this spicy sauce.
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Source: http://blog.craftzine.com/archive/2011/03/recipe_kung_pao_shrimp.html
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