Hi Teresa,
A teaspoon of your minced garlic should be fine.
It won't overpower the dish and that is what you want from the garlic in
this recipe.
The garlic is to accent the taste, not overpower the flavor.
If you find that you want more garlic flavor, add a little more the next
time you make it or vice versa if it is too much, change to a half a
teaspoon next time.
I estimate a clove of garlic is about a teaspoon to a teaspoon and a half...
Keep on Cooking!
Dale Campbell
Cooking In the Dark
,
On 6/27/2017 11:48 AM, Sugar Lopez via Cookinginthedark wrote:
Hi I would think it's just how much you like garlic, I would use maybe a tea
spoon?
sugar
‘I have loved the stars too fondly to be fearful of the
night.
Sugar
-----Original Message-----
From: Teresa Mullen via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Tuesday, June 27, 2017 8:16 AM
To: cookinginthedark@acbradio.org
Cc: Teresa Mullen
Subject: Re: [CnD] Kung Pao Shrimp
I have a question about this recipe, what if you have garlic that is already
minced in a jar, how much should I use in this recipe? Thanks in advance
Teresa Sanchez sent from my iPhone
On Jun 26, 2017, at 5:15 AM, Food Dude via Cookinginthedark
<cookinginthedark@acbradio.org> wrote:
Kung Pao Shrimp
Yield: 4 servings
Source: The Complete Idiot's Guide to Terrific Diabetic Meals
Ingredients
- 1-1/2 tablespoon hoisin sauce
- 1 tablespoon dry sherry
- 1 teaspoon granulated sugar
- 1/2 to 1 teaspoon chili paste
- 1 egg white
- 1 tablespoon cornstarch
- 1 pound medium shrimp, shelled and deveined
- 1 tablespoon vegetable oil
- 1/2 teaspoon fresh grated gingerroot
- 1 garlic clove, minced
- 1/4 cup unsalted, dry-roasted peanuts
Directions
In a small bowl, combine hoisin sauce, sherry, sugar, and chili paste.
Mix well and set aside.
In a medium bowl, combine egg white and cornstarch.
Beat well. Add shrimp and mix well to coat. Set aside.
Heat oil in large skillet or wok over medium-high heat.
Add shrimp, ginger, and garlic. Cook, stirring, for
2 to 3 minutes or until shrimp are opaque-pink.
Add hoisin-sauce mixture. Cook, stirring, for 1 to 2 minutes or until
shrimp are well coated. Stir in peanuts and serve.
Nutritional Information Per Serving
Calories: 236 ; Protein: 25 g ; Fat: 10 g ; Sodium: 223 mg;
Cholesterol: 172 mg ; Dietary Fiber: 1 g ; Carbohydrates: 5 g
Exchanges: 3 Lean Meat, 2 Fat, 1/2 Fruit
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