Kung Pao Shrimp

  • azlall2 Posted: 01/14/09
    Worthy of a Special Occasion

    Good, easy, and relatively mild. I substituted red pepper for the green.

  • barbi3142 Posted: 09/29/10
    Worthy of a Special Occasion

    Very good, this recipe may have spoiled me for Chinese restaurants. I only used about 3/4 lbs of shrimp, because there were only two of us. I also added celery and carrots. I didn't have peanuts, so I used cashews. I didn't seed my two dried peppers and it wasn't too hot. If I was going to use 1 1/2 lbs of shrimp I would double the sauce.

  • MrBarlo Posted: 08/02/09
    Worthy of a Special Occasion

    Excellent recipe...The whole family loves it.

  • FinallyCookin Posted: 06/06/10
    Worthy of a Special Occasion

    The best Kung Pao recipe I have tried so far. I love that it does not use and of the pastes and sauces (chili, black bean etc) that create a sense of "sameness" in many dishes. I will be using this for chicken as well on a regular basis. Only changes I made: added some diced zucchini in with the green pepper (I need to eat more veggies) & added the peanuts and some finely chopped green onion to the wok in the last 30 seconds of stir fry and also before adding sauce. Really clean and very much like my favorite Hunan place here in San Francisco.

  • pdiana Posted: 01/04/12
    Worthy of a Special Occasion

    Absolutely delicious. Must double the sauce, especially if serving with rice or noodles. Restaurant quality and taste. Will definitely make again. Would also be great with chicken or pork.

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