Thursday, August 1, 2013

Kung Pao Shrimp the stupid easy way

Ok, I'm a guai lo, and damn proud of it.  I'm not much of a sauce maker and am in ABSOLUTE heaven with the introduction of the Panda Express Sauces at my local grocery store.  Gone are the days of the over salty sauces, sauces that didn't thicken right or were too bland as I was to light on the soy.  Yahoo!

The hardest part of this recipe is cleaning the shrimp.  I use the large 16/20 shrimp as I think they have a sweeter less fishy taste than the smaller salad sizes. They also are way easy to clean and get rid of that nasty "vein" which we really know is its poop tract.  Yuck and tastes bad too.

The remainder of this recipe is simple chopping and measuring.  Stupid easy.

Kung Pao Shrimp

  • 2 lbs raw shrimp
  • 1 red bell pepper -  1" dice
  • 1 small onion - 1 inch dice
  • 1 T minced fresh ginger
  • 1 T toasted sesame oil
  • 2 T vegetable oil
  • 3/4 c Panda Express Kung Pao Sauce

Heat wok over high heat.  Add oils and heat until shimmering.  Add bell pepper, onion and ginger. Stir fry for 2-3 minutes.  Add shrimp. Stir fry for 3-4 minutes until just turned opaque and pink.  Reduce heat to low, pour in the Kung Pao Sauce.  Stir until evenly coated and it starts to bubble.  Serve hot over cooked rice.

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