This Kung Pao will leave you saying WOW! Our shrimp are tossed in our tangy ginger and garlic sauce before being stir-fried with broccoli, zucchini, snap peas, red bell pepper, and sweet onion. We garnish it all with toasted cashews for a lovely complementary crunch.
Shrimp, Broccoli, Zucchini, Snap Pea, Red Bell Pepper, Sweet Onion, Coconut Aminos, Sesame Oil, Rice Wine Vinegar, Apple Juice Concentrate, Fresh Ginger, Fresh Garlic, Fish Sauce, Green Onion, Cashews, Chili Flakes
All ingredients are gluten-free | dairy-free | corn-free | soy-free | peanut-free
Microwave: Remove film from tray. Microwave on high for 1 minute. Stir, then heat for 30-second intervals until hot.
Oven: Preheat oven to 350 degrees. Remove film from tray. Heat for 7-10 minutes. To ensure even heating, rotate and stir the contents of your meal halfway through the process.
Due to the delicate nature of the locally-sourced ingredients in this dish, we do not recommend freezing this meal.