4 servings (serving size: 1 1/4 cups)

Take ten minutes to create a memorable Asian-style meal that your family will love.

How to Make It

Step 1

Combine 1 teaspoon soy sauce, 1 teaspoon sherry, cornstarch, and shrimp.

Step 2

Heat oil in a wok over high heat. Add peanuts and next 3 ingredients; stir-fry 30 seconds. Stir in celery and bell pepper; stir-fry 2 minutes or until crisp-tender. Add shrimp mixture; stir-fry 2 minutes. Add remaining 2 teaspoons soy sauce, 1/2 teaspoon sherry, and broth. Bring to a simmer; cook 1 minute or until slightly thickened. Remove from heat; stir in vinegar and salt. Top with onions.

Ratings & Reviews

Susan1Gilroy's Review

January 05, 2015
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.

daneanp's Review

May 12, 2014
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.

wareagle73's Review

October 02, 2012

butrflis's Review

September 07, 2012

GAFoodLover's Review

September 06, 2012
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.

fronzbomber's Review

September 05, 2012

daisylover's Review

May 30, 2012

Jaymie's Review

October 11, 2011
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.

mrscrazyed's Review

October 11, 2011
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.

bonitapita's Review

September 21, 2011