Everybody loves kung foo fighting, and will probably love this Kung kale shrimp. My love for Chinese food will never end, and it doesn't have too. I came up with a healthier alternative to my favorite dish, Kung Pao shrimp. Low sodium, no msg, no trans fats, but a whole lotta flavor! Super fast, easy prep, and only ONE POT! Doesn't get any better than this. Here is what you will need:
Zucchini
Red bell pepper
onions
garlic
Kale
shrimp
coconut oil
cashews
coconut aminos
Honey
#ALLYOUGOTTADOIS
1. Chop up zucchini, red bell pepper, onions, garlic and kale, and set aside.
Everything cooks really fast so have all ingredients ready before heating pan/wok.
2. Start with shrimp, onions, and garlic. Add salt and pepper.
3. In the end mix in kale, zucchini and cashews so they wont get too soggy. I finish with coconut amino, which is like a healthy soy sauce and a dash of honey. Some like it hot so feel free to sprinkle your individual plate with crushed red peppers!
Zucchini
Red bell pepper
onions
garlic
Kale
shrimp
coconut oil
cashews
coconut aminos
Honey
#ALLYOUGOTTADOIS
1. Chop up zucchini, red bell pepper, onions, garlic and kale, and set aside.
Everything cooks really fast so have all ingredients ready before heating pan/wok.
2. Start with shrimp, onions, and garlic. Add salt and pepper.
3. In the end mix in kale, zucchini and cashews so they wont get too soggy. I finish with coconut amino, which is like a healthy soy sauce and a dash of honey. Some like it hot so feel free to sprinkle your individual plate with crushed red peppers!