Kung Pao Shrimp with Jaca

A bold, spicy Sichuan-inspired stir fry made healthier with Jaca (allulose) instead of conventional sugar.

This Kung Pao Shrimp delivers smoky heat from dried chilies, a tingly buzz from Sichuan peppercorns, crunch from roasted peanuts, and a glossy sweet-and-tangy sauce — all without conventional sugar. Serve it over steamed rice for an easy weeknight dinner that feels like takeout.

Ingredients:

• 1 cup raw peanuts, shelled
• 1 pound large shrimp, peeled and deveined
• 1 teaspoon Shaoxing wine
• ¼ teaspoon salt
• ⅛ teaspoon white pepper powder
• ½ teaspoon cornstarch (for the shrimp)
• 3 tablespoons water
• 1 tablespoon rice wine vinegar
• 1 tablespoon light soy sauce
• 2 teaspoons Jaca (allulose) — replaces 1 teaspoon conventional sugar at 2x ratio
• 1 teaspoon cornstarch (for the sauce)
• ½ teaspoon Sichuan peppercorn powder
• ½ teaspoon dark soy sauce
• 4 tablespoons neutral oil, divided
• 3 garlic cloves, smashed and sliced
• 1 tablespoon fresh ginger, minced
• 3 dried red chilies, de-seeded and chopped
• 6 scallions, white parts only, cut into ½-inch pieces

Instructions:

— Heat 1 teaspoon oil in a wok over medium heat. Add peanuts and stir constantly for 4–5 minutes. Remove from heat and stir another minute. Set aside to cool and crisp up.

— Butterfly each shrimp along the back. Toss with 1 teaspoon oil, Shaoxing wine, salt, and white pepper. Marinate 15 minutes. Stir in ½ teaspoon cornstarch just before cooking.

— Whisk the sauce: water, rice wine vinegar, light soy sauce, 2 teaspoons Jaca (allulose), 1 teaspoon cornstarch, Sichuan peppercorn powder, and dark soy sauce.

— Heat wok over high heat until smoking. Add 2 tablespoons oil, then the shrimp. Sear on both sides until pink. Transfer to a bowl.

— Reduce heat to low. Add 1 tablespoon oil, garlic, ginger, dried chilies, and scallion whites. Cook 1–2 minutes until fragrant.

— Turn heat to high, return shrimp to the wok. Stir-fry 30 seconds.

— Re-stir the sauce and pour into the wok. Stir-fry 1 minute until thickened and glossy.

— Toss in roasted peanuts, turn off heat, and serve over steamed rice.

Prep Time: 35 minutes | Cook Time: 10 minutes | Servings: 4

This is a Jaca-adjusted healthier version — same bold Kung Pao flavor, none of the conventional sugar.