Ingredients:

1/2 teaspoon minced garlic
3 ounces Kung Pao sauce
1/2 teaspoon crushed red pepper
8 ounces shrimp
1 teaspoon chopped green onion
5 whole chile pods
Sesame oil


Directions:

Heat wok (smoking), introduce oil and shrimp, separate and velvet for 1 to 2 minutes. Do not overcook. Carefully pour shrimp and oil onto oil skimmer. Stir fry chile pods and onions; add garlic and Kung Pao sauce. Add shrimp, toss, and add peanuts and chile flakes.


This recipe for PF Chang`s Kung Pao Shrimp serves/makes 1.

I LOVE their Kung Pao Shrimp!! I usually get the shrimp and scallop combo. I'll have to try making this!

btw - what does 'velvet' mean?