Gong Bao Xia

Gong Bao Xia is a delightful and spicy stir-fried shrimp dish that brings the flavors of Sichuan cuisine to your midnight cravings. With a balance of heat and sweetness, it's a quick and satisfying gluten-free meal perfect for late-night enjoyment.

Ingredients

• Shrimp - 250 grams, peeled and deveined
• Peanuts - 50 grams, roasted and unsalted
• Dried red chilies - 5, seeds removed
• Garlic - 3 cloves, minced
• Ginger - 1 tablespoon, minced
• Green onions - 2 stalks, chopped (white and green parts separated)
• Bell pepper - 1, diced
• Soy sauce (gluten-free) - 2 tablespoons
• Rice vinegar - 1 tablespoon
• Sugar - 1 teaspoon
• Cornstarch - 1 teaspoon
• Sesame oil - 1 tablespoon
• Cooking oil - 2 tablespoons

Steps

1. In a small bowl, mix the soy sauce, rice vinegar, sugar, and cornstarch to create the sauce mixture. Set aside.
2. Heat 1 tablespoon of cooking oil in a pan or wok over medium-high heat. Add the dried red chilies and stir-fry for 30 seconds until fragrant.
3. Add the minced garlic and ginger to the pan, stirring for another 30 seconds until aromatic.
4. Increase the heat to high and add the shrimp to the pan. Stir-fry for about 3-4 minutes until the shrimp turns pink and is cooked through.
5. Add the diced bell pepper and the white parts of the green onions to the pan. Stir-fry for an additional 2 minutes until the vegetables are slightly tender.
6. Pour the sauce mixture over the shrimp and vegetables, stirring continuously for 1-2 minutes until the sauce thickens and coats the ingredients.
7. Add the roasted peanuts and the green parts of the green onions, giving everything a good mix. Stir-fry for another minute.
8. Drizzle with sesame oil before serving.

Nutrition

• Calories: 350
• Protein: 30 g
• Carbs: 20 g
• Fiber: 2 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 150 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.25 L

Health Benefits

• High in protein from shrimp, promoting muscle health.
• Packed with antioxidants from garlic and ginger, supporting immune function.

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