I recently had Chinese take out Kung Pao chicken and shrimp, and it wasn't nearly as good as this homemade version. I changed some things though. I used a pound of large shrimp, but no chicken, although I think dark meat chicken would be good in it. I added 3 stalks of celery, 1/2 pound of mushrooms, and 1/2 a green pepper to make more of a complete meal. Since I didn't want to overcook my shrimp, I left those to cook until the end. For oil, I only used about 2 Tbsp - not sure why this recipe called for so much - and added the garlic for 30 seconds, and then threw in two big Tbsp of chili paste because that's what I had. After a minute, I threw in the veggies, and man, did this smell good. The veggies gave off a lot of liquid, which was the only down side to my version. About 5 minutes into frying veggies, I threw in the sauce and cooked another 5 minutes. This time allowed the mushrooms to cook down, but the celery and green pepper to stay crisp but tender, with the large dice. When the liquid started to get lower, I tossed in my shrimp and marinade, which also had some liquid. A minute or two later, I tossed in peanuts and green onion, and it smelled even more wonderful. Only problem was the extra liquid from the veggies, so I might add an extra Tbsp of cornstarch next time. But the flavor was so good, and the heat was perfect. Better than take out. Two big servings, and anyone wanting low carb, no need to serve it with rice or noodles because of the plentiful veggies.
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I recently had Chinese take out Kung Pao chicken and shrimp, and it wasn't nearly as good as...