Kung Pao Three

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 653.2
  • Total Fat: 30.8 g
  • Cholesterol: 176.6 mg
  • Sodium: 2,784.9 mg
  • Total Carbs: 45.8 g
  • Dietary Fiber: 9.0 g
  • Protein: 53.2 g

View full nutritional breakdown of Kung Pao Three calories by ingredient
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Number of Servings: 1

Ingredients

    1.5 oz Boneless skinless Chicken Breast (cut in thin strips) goes into small mixing bowl (Bowl 1)
    2.5 oz Top Round Steak (cut in thin strips) goes into small mixing bowl (Bowl 1)
    3.5 oz 50 - 60 Shrimp goes into small mixing bowl (Bowl 1)
    3/4 C Broccoli Florets (goes into Large mixing Bowl, bowl 2)
    2 C Chopped Napa Cabbage (goes into Large mixing Bowl, bowl 2)
    1/2 Small Onion Julienne (goes into Large mixing Bowl, bowl 2)
    1/2 Zucchini Julienne (goes into Large mixing Bowl, bowl 2)
    1/2 Carrot Julienne (goes into Large mixing Bowl, bowl 2)
    6 Snow Peas Julienne (goes into Large mixing Bowl, bowl 2)
    1 Celery Stalk Julienne (goes into Large mixing Bowl, bowl 2)
    .75 oz Raisins (goes into Large mixing Bowl, bowl 2)
    1/2 oz Peanuts (goes into Large mixing Bowl, bowl 2)
    1 tbsp Canola Oil (2 tsp for cooking meats, 2 tsp for Veg)
    1 tsp Granulated Garlic (1/2 tsp in bowl 1, 1/2 tsp in bowl 2)
    2 oz Chicken Broth
    1/4 tsp Black Pepper (1/8 tsp in bowl 1, 1/8 tsp in bowl 2)
    1 tsp Sesame Oil (1/2 tsp in bowl 1, 1/2 tsp bowl 2)
    1 Tbsp Oyster Sauce (1 Tbsp in bowl 2)
    1/2 tsp Dry Mustard (1/4 tsp in bowl 1, 1/4 tsp in bowl 2)
    1 tsp Ginger Powder (1/2 tsp in bowl 1, 1/2 tsp in bowl 2)
    1/8 tsp nutmeg ( 2 - 3 dashes in bowl 1 & 2)
    1/4 tsp Crushed Red Pepper Flakes (1/8 tsp in Bowl 1, 1/8 tsp in bowl 2)
    3 Tbsp Soy Sauce (lite) (in bowl 1)


Tips

If you like a thicker "sauce" add 2 tsp corn starch to chicken broth


Directions

Once all Meats & Vegetables are cut and ready bring large Wok to high temp.
1) Add 2 tsp Canola oil to wok then add ingredients of bowl 1, cook til almost done keeping everything moving then place back in bowl 1 and set aside.
2) Bring wok back to high temp and add 2 tsp Canola Oil then contents of Bowl 2
3) Keep content moving for first minute then add Chicken broth and soy sauce then cover, cook for 2 minutes and toss.
4) Add content of bowl 1 to wok and cook 1 additional minute keeping everything moving then serve.


Serving Size: Make 1 Huge Serving

Number of Servings: 1

Recipe submitted by SparkPeople user JMW65483.

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