Kung Pao Squid

Kung Pao Squid is a delightful twist on the traditional Kung Pao chicken, featuring tender squid stir-fried with crunchy vegetables and peanuts in a spicy, savory sauce. This low-carb dish is perfect for seafood lovers looking for a quick and healthy meal.

Ingredients

• Squid - 300 grams, cleaned and cut into rings
• Bell pepper - 100 grams, diced
• Zucchini - 100 grams, diced
• Garlic - 2 cloves, minced
• Ginger - 1 tablespoon, minced
• Green onions - 2, chopped
• Unsalted roasted peanuts - 30 grams
• Soy sauce - 2 tablespoons
• Rice vinegar - 1 tablespoon
• Szechuan peppercorns - 1 teaspoon, crushed
• Chili oil - 1 tablespoon
• Sesame oil - 1 teaspoon
• Cornstarch - 1 teaspoon
• Water - 2 tablespoons

Steps

1. In a bowl, combine soy sauce, rice vinegar, cornstarch, and water to create a marinade. Add the squid and let it marinate for 10 minutes.
2. Heat chili oil in a large pan or wok over medium-high heat.
3. Add minced garlic, ginger, and crushed Szechuan peppercorns to the pan, stir-frying for about 30 seconds until fragrant.
4. Add the marinated squid to the pan and stir-fry for 2-3 minutes until the squid is opaque and cooked through.
5. Add the diced bell pepper and zucchini to the pan, cooking for an additional 2-3 minutes until the vegetables are tender-crisp.
6. Stir in the chopped green onions and peanuts, cooking for another minute.
7. Drizzle with sesame oil before serving and toss to combine.
8. Serve hot, garnished with additional green onions if desired.

Nutrition

• Calories: 280
• Protein: 25 g
• Carbs: 10 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 220 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.5 L

Health Benefits

• Rich in protein, providing essential amino acids for muscle repair and growth.
• Low in carbohydrates, making it suitable for low-carb diets.

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