Kung Pao Shrimp

I'm not much of a cook, but trying to eat healthier, yet delicious food. This is a keeper! I added some corn, but next time I think I'll make some brown rice.

Not my favorite CL Kung Pao recipe. DH was really the only one who ate it actually. I think it needed a little sweetness. I have other CL Kung Pao recipes that are far superior to this one. Won't make again.

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One of the most distinguishing characteristics about Kung Pao sauce is heat - preferably whole dried pepper pods, but jarred chili-garlic sauce or crushed dried cayenne can also be used. I don't like it to be at all sweet, but it needs about 1/2 tsp sugar to enhance the taste the vinegar adds. Most of all, this recipe needs at least 3 tablespoons soy sauce. The classic dish doesn't have a lot of vegetables - often only onion and green bell pepper - but I like it with mushrooms and celery so I add them. If this version is adjusted as suggested it can also be used to make Kung Pao Chicken - but please use boneless thigh meat and not the drier, less tasty, breast meat.

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I skip the green onions but otherwise follow the recipe. Serve with edamame and brown rice. I really like this meal - very easy and quick and has great flavor.

The flavors in this recipe are truly amazing. But the cooking order is off: if you throw the peanuts into the hot oil over high heat they immediately burn. Because I used broccoli instead of celery, I first cooked that in chicken stock until tender and the stock almost evaporated. After that I followed the recipe as written. Served over rice, this makes for a light, healthy and tasty dinner.

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