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+--- Thread: P. F. Chang's China Bistro Kung Pao Shrimp (/showthread.php?tid=199344)
P. F. Chang's China Bistro Kung Pao Shrimp - tubeN2 - 05-05-2005
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.