P.F. Chang's Kung Pao Shrimp

sesame oil 8 ounces medium shrimp, shelled, tail off, deveined 5 whole chile pods 1 teaspoon chopped green onion 1/2 teaspoon minced garlic 3 ounces kung pao sauce, found in the Asian section of your grocery store 1/4 cup chopped peanuts 1/2 teaspoon crushed red pepper flakes

method

Heat a wok or large skillet over medium-high heat. Add enough oil to lightly coat. Add the shrimp and quickly stir-fry (about 1-2 minutes). Remove the shrimp and set aside. Add the chile pods, green onion, garlic, and kung pao sauce and stir quickly to cook the garlic. Add the shrimp back to the wok and stir quickly to coat in the mixture. Remove the kung pao shrimp to a serving dish and top with chopped peanuts and crushed red pepper, if desired.

notes

Prep all ingredients before starting to help with the quick cooking process. Do not overcook the shrimp to prevent them from becoming tough and rubbery. Adjust the amount of kung pao sauce and red pepper flakes to taste. Toast the chopped peanuts slightly before adding them as a topping for extra flavor. For a healthier option, you can use cashews or almonds instead of peanuts. For a garnish, sprinkle with additional green onions or cilantro before serving. Try adding other proteins like tofu or beef for variety. Adjust the level of sweetness or spiciness by adding the amount of sugar or chili flakes to taste. You can use more dried red chili flakes or fresh red chili peppers as a substitute for chile pods. Adjust the quantity based on your heat preference.