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P. F. Chang's China Bistro
Kung Pao Shrimp

RG

Ingredients

  • 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

Instructions

  1. Heat wok (smoking), introduce oil and shrimp, separate and velvet for 1 to 2 minutes. Do not overcook.
  2. Carefully pour shrimp and oil onto oil skimmer.
  3. Stir fry chile pods and onions; add garlic and Kung Pao sauce.
  4. Add shrimp, toss, and add peanuts and chile flakes.

Source: Chef Stephen Yahwak of PF Chang's China Bistro



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