Total Time
30mins
Prep 30 mins
Cook 0 mins

I haven't tried this recipe yet but I've tasted PF Chang's Kung Pao Shrimp at their restaurant served over a crispy white noodle. It was to die for. I'm hoping this recipe will be as good as the original.

Ingredients Nutrition

  • 2 teaspoons minced garlic
  • 12 ounces kung pao sauce
  • 2 teaspoons red peppers, crushed
  • 32 ounces shrimp
  • 4 teaspoons green onions, chopped
  • 20 whole chilies, pods
  • sesame oil

Directions

  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.
  4. Add garlic and Kung Pao sauce.
  5. Add shrimp, toss.
  6. Add peanuts and chile flakes.