So, we did not end up making it to the next round of project food blog (sad I know) but we were inspired by the next challenge anyway. The challenge was to make an ethnic dish that you never have before. Hence, kung pao shrimp.
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Posted in Seafood
Tagged bok choy, Chinese black vinegar, Chinese food, garlic, Ginger, kung pao sauce recipe, Kung Pao Shrimp recipe, low carb, red chilis, rice wine, shrimp, water chestnuts
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