Saturday, July 12, 2008
Kung Pao Shrimp...pow!
I could eat Oriental-style dishes every day. Today I made Kung Pao shrimp and it was delish.
Thaw cooked shrimp, make sure it is sulfite free, and then sautee chopped celery, chopped carrots, and a little chopped cabbage in oil...then add the shrimp and cashews and garlic powder, about a tab. garlic chili sauce, and ginger and pepper. Cover and simmer for about 5 minutes. Serve over rice.
I started doing some exercises and wow I learned that standing is better than sitting...I never thought about it one way or another...but I am going to stand up more and sit down less...supposedly burns more calories...hugs!