One of my favorite restaurants is PF Chang’s.
And my absolute favorite dish is Kung Pao Shrimp!
This recipe is as close to their’s as I’ve gotten, and it’s pretty darn close!
(When I don’t have shrimp at home… I make Kung Pao any-protein-I-have-on-hand! Chicken… Beef… Pork… veggies if I get desperate!)
4 Tbs. soy sauce *low sodium*
1/2 tsp. corn starch
2 Tbs. water
1/4 tsp. sesame oil
1/2 tsp. balsamic vinegar
1/2 tsp. sugar
pepper to taste
3 Tbs. hot chili oil
3 cloves minced garlic
1/4 onion, roughly chopped
15 large, peeled and deveined, shrimp
1/4 cup roasted peanuts
5 scallions, chopped
After reading comments I have two edits to add.
- I apologize, all I have in my home is LOW SODIUM soy sauce. Using full sodium soy sauce is probably too salty. Sorry I did not mention that.
- This is a fairly small recipe. If this is all you are making for dinner, for yourself and one other person, I may make 1.5 or double. Definitely feel free to experiment with the addition of sautéed veggies!
If you are using frozen shrimp, put those in a baggie, and into a sink filled with warm water and let them thaw.
While that’s happening…
Mix soy sauce, corn starch, water, sesame oil, balsamic vinegar, sugar and pepper together in a small bowl. Set next to the stove.
Pour your hot chili oil into your frying pan. (Pan should be fairly deep. If you have a wok, that is a good option.) If you don’t have hot chili oil on hand, use 3 tablespoon of oil, and sprinkle in a small amount (1/2 tsp.) of red pepper flakes. This will result in a similar flavor.
Place you minced garlic and roughly chopped onion into the hot chili oil. This would also be the time to add snow peas and broccoli etc. to expand the meal if you have them!
Sauté on medium until you can smell the spicy-ness!
Add the shrimp and cook 1-2 minutes until the first side is pink. Quickly stir in your sauce and toss.
Continue to cook for 2-4 minutes and until sauce is thick, coating the shrimp.
Turn off fire, stir in scallions and peanuts…
Serve over rice and enjoy!!!