Kung Pao Shrimp

Page 238

Cuisine: Asian | Course Type: Main Courses

(1 review)

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This dish has a very typical sauce made with soy sauce, black vinegar, rice wine and a few other ingredients poured over stir fried shrimp, peppers and celery.

The entire recipe was super simple to pull together and cook. If I were to cook it again I'd stream line things by changing the order in which things were cooked. It really wouldn't be necessary to cook and then remove things from the wok if the order was changed somewhat. The dish itself was quite good though I'd amp up the spice next time.

My son requested that we try it with chicken next time and I think that would be even bet

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