P.F. Chang's China Bistro Kung Pao Shrimp
P.F. Chang's China Bistro Kung Pao Shrimp
½ tspn minced garlic
3 oz Kung Pao sauce
½ tspn McCormick crushed red pepper
8 oz shrimp
1 tbsp chopped green onion
5 whole chili pods
sesame oil
Heat wok to smoking, introduce oil and shrimp, separate and velvet for 1 to 2 minutes. Do not overcook.
Carefully pour shrimp and oil onto oil skimmer.
Stir fry chili pods and onions; add garlic and Kung Pao sauce. Add shrimp, toss, and add peanuts and chili flakes.
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