Kung Pao Shrimp
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Kung pao. It’s a favorite Chinese dish, mildly spicy with a tart tang.
It’s commonly made with chicken, but any meat, seafood or shellfish can be substituted. I used shrimp in this rendition. To save time, shop for shrimp that are already peeled and deveined.
You can adjust the spiciness by using more or less of the chile garlic sauce. Serve this with steamed rice.
Combine chile garlic sauce, oyster sauce and vinegar and set aside.
Heat oil in medium saute pan over medium-high heat. Add garlic and saute until light brown, 2 to 3 minutes. Add cashews, dried peppers, red and green bell peppers and onion and stir-fry until onion starts to turn translucent, 3 minutes.
Add shrimp, stirring occasionally until they begin to turn pink. Add chile garlic sauce mixture and pepper, stirring to combine. Cook until shrimp are no longer pink and are cooked through, 2 to 3 minutes. Take care not to overcook shrimp or they’ll be tough and chewy. Garnish with green onions.
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