Kung Pao Shrimp PT20M https://img1.recipesrun.com/201907/2019/0813/bd/c/453205/300x200x90.jpg Kung Pao Shrimp - easy and delicious Kung Pao shrimp recipe that takes 20 mins to make. This recipe is so much better and healthier than Chinese takeout. I love the delicious taste of Kung Pao sauce and fresh, bouncy and succulent shrimp. Today, I am going to teach you how to make Kung Pao Shrimp and the authentic recipe of this delicious dish. Kung Pao (sometimes spelled as Kung Pow) are Chinese recipes that are stir-fried and served with a spicy sauce. The most popular Kung Pao dishes are made with either chicken or shrimp. While I love Kung Pao Chicken, I prefer shrimp because shrimp is briny and tasty. The flavor combination of kung pao sauce and shrimp work like magic, so much as that some Chinese restaurants call this dish Kungfu Shrimp. 2 servings Ingredients: 1/2 tsp. Sugar 1/2 tsp. Chinese black vinegar, rice vinegar or apple cider vinegar White pepper 1/2 tsp. Sesame oil 4 tbsp. Water 1/2 tsp. Corn starch 2 tbsp. Sweet soy sauce 2 tbsp. Soy sauce 3 stalks Scallions, use the white parts only 1/4 cup Roasted peanuts 10-12 oz. Big shrimp, shelled, peeled and deveined 10 Mini dried red chilies 1/2 Green bell pepper, cut into pieces 1/4 Onion, quartered 1 inch Piece ginger, peeled and thinly sliced 2 tbsp. Oil

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Kung Pao Shrimp

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