Kung Pao shrimp - How to make quick and easy spicy Chinese stir-fry

[@gordonshaffer5560]

I like to throw in more vegetables myself as they are good for us as we age. I will put in Broccoli if I have some and chopped baby corn ears if I have them. 1 or 2 stalks of celery and a large diced carrot are my primaries. I will also use some green and red bell peppers to brighten the colors. When starting the vegetables I start with the chilies and once they begin to darken I then add the garlic, onion and ginger mix. Otherwise my recipe and yours are very true to each other. The only thing I have not been able to find are the Szechuan peppercorns. I usually limit myself to 3 dried chilies and I roll them between my fingers to extract the seeds. Until I learned to make this myself, Kung Pao was always my favorite at whatever Chinese restaurant I might find myself at. Now, I am able to enjoy it whenever I like and I find it's actually tastier than any of the restaurants I used to frequent. Chicken is my favorite, and I find that using 3 tenders is more pleasant than using thigh meat. I love the shrimp, but it's a bit pricey to have as often as the chicken. Thank you for sharing, next time I'll try using cashews. Happy cooking !!

[@rgruenhaus]

Very good recipe! I will try it

[@thehomemaker2108]

Wonderful so mouthwatering U r simply amazing ! Thank u for ur recipes

[@rgruenhaus]

Looks so good!

[@egcoshogarcia2029]

Look delicious..

[@fitzbarbel]

The best version I have seen....can't wait have a go at this.

[@evangelineyap4990]

Great recipe yum

[@wongs8578]

It's a mouth watering dish and recipe. Thank you, Chef, for sharing.

[@winniehughes4982]

Nice 👍 watching from Sydney Australia

[@ariesone1878]

Thank you. I will definitely try after purchasing the sauce ingredients.

[@annereyes8270]

thank you for share your recipe chef.

[@Jennifer-qo4kz]

I love this recipe! Looks sooooo good!!!! Thank you so much for your great recipe videos. 👍🏻

[@lilotoday7945]

This is beautiful. Thank you so much for sharing your amazing recipe :)

[@jeanclaudepandoo5021]

Amazing and looks easy and yummy

[@josefinaochoagerona8357]

Delicious...! I wish you can demonstrate more cantonese dishes in the future...

[@richkretzschmar7170]

Kung Poa is delicious 🦐

[@sherryllynnjones7077]

That looks delicious!! Thank you very much!

[@TC-bj8pu]

Thank you!

[@TheTasteofChina]

Oh lecker! Shrimps sind super lecker! Das finde ich sehr gut!

[@samuelraja3763]

I am from india jharkhand thank you so much for recipe i am very proud of chef God bless you

[@TasteofAsianFood]

Thanks

[@tessdingson5496]

Thank you for sharing your yummy recipe, may I request an eggplant and tofu recipe, just like the one in Panda Express please. Thank you

[@TasteofAsianFood]

Thanks for the recipe suggestions 😊

[@PoeLemic]

Thank you for sharing, Chef. I have always wanted to learn how to do KPC/S because I love both of them. But, now, I'm learning that Chinese food is not as intimidating, as I thought it was.

[@jerseldenaga61]

Yummmmy thanks taste of asia❤️

[@ScottRedstone]

You are demystifying Asian cooking. This I will do and I’m heading to my local Chinese medicinal herb shop to get the ingredients to make the chicken soup from your earlier post. Finished the Tandoori chicken leftovers last night.

[@ijoj1000]

Best wishes...❤️

[@cameramon]

I got to try this.

[@munirkhamker]

i cannot use WIne. What is the replacement or should i just leave it?

[@TasteofAsianFood]

Please omit the wine. The difference is not very noticeable.

[@davezigler4477]

My wife and daughter cannot tolerate the heat of chilies, could I substitute Anaheim peppers for the dried chilies?

[@TasteofAsianFood]

It should be fine and remove the pith and seeds to reduce the heat.

[@iamgort70]

Yum.

[@AntoniaSeptimoRicardoNunes]

Bacana demais hein

[@darrelschulte6214]

😋😋

[@sayajinmamuang]

Ummm I'm sorry requires less oil?? When your already using like 2 half cup of oil to deep fry??

[@TasteofAsianFood]

Sure you can

[@joseethibeault2449]

😋

[@jamisonhughes4593]

🤤

[@Donnie_M.]

No Oyster Sauce.??...surprising.

[@TasteofAsianFood]

Kung Pao is Szechuan-style food that generally used oyster sauce sparingly compare to Cantonese food. However, there are different interpretations, and some include oyster sauce.