PF Chang's Kung Pao Shrimp Recipe
This kung pao shrimp from PF Chang's has the right amount of heat and crunch, and it’s easy to make at home!I always toast my peanuts before adding them to the dish—they bring out a richer taste and a crisp texture.Shrimp need only a couple of minutes to cook, so I make sure all my ingredients are measured and ready before starting.The sauce is what ties everything together, with a mix of soy sauce, rice vinegar, and just enough sugar to round it out.A dash of sesame oil at the end gives it a boost without overpowering the other ingredients!
Ingredients
- 1 lb Shrimp raw, deveined, peeled
- 2 Tbsp Vegetable Oil
- 1 Bell Pepper sliced
- 1/2 cup Peanuts
- 3 Green Onions chopped
- 2 cloves Garlic minced
- 1/4 cup Soy Sauce
- 2 Tbsp Rice Vinegar
- 2 Tbsp Hoisin Sauce
- 1 Tbsp Sugar
- 1/2 tsp Red Pepper Flakes
- 1 Tbsp Cornstarch
- 3 Tbsp Water
Instructions
- Start by mixing soy sauce, rice vinegar, hoisin sauce, sugar, and red pepper flakes in a bowl.
- Set this aside for later.
- In a separate bowl, blend the cornstarch with water.
- Set this aside too.
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the shrimp and stir-fry for about 2 minutes until pink.
- Remove shrimp and set aside.
- In the same skillet, add bell pepper, peanuts, green onions, and garlic.
- Stir-fry until the veggies are tender.
- Return shrimp to the skillet and pour the soy sauce mixture over everything.
- Stir in the cornstarch mixture and cook until the sauce thickens.
- Enjoy your dish served on a bed of rice!
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