4 1/2 stars. CL shows 2 different Kung Pao Shrimp recipes and this one is by far our favorite. I typically substitute red pepper flakes for the dried red chilies and it works fine. A very satisfying meal that is every bit as good as take out. Easy too.
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.
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.
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.
Excellent recipe...The whole family loves it.
Good, easy, and relatively mild. I substituted red pepper for the green.