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P. F. Chang's Kung Pao Shrimp


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  • 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


Servings 1


Step 1

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.

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