P. F. Chang's Kung Pao Shrimp
- 1/2 teaspoon minced garlic
- 3 ounces Kung Pao sauce
- 1/2 teaspoon McCormick crushed red pepper
- 8 ounces shrimp
- 1 tablespoon chopped green onion
- 5 whole chile pods
- Sesame oil
Heat wok (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 chile pods and onions; add garlic and Kung Pao sauce. Add shrimp, toss, and add peanuts and chile flakes.
This recipe yields 1 serving.