Kung Pao Shrimp

Published October 1, 2007.

Why this recipe works:

Our version of Kung Pao Shrimp, a classic Sichuan recipe, doesn’t require a lot of fancy Asian ingredients to make at home—and this Chinese restaurant menu staple is on the table in less than 30 minutes. Oyster sauce lends an essential savory flavor to the broth mixture, and it can be found in… read more

Our version of Kung Pao Shrimp, a classic Sichuan recipe, doesn’t require a lot of fancy Asian ingredients to make at home—and this Chinese restaurant menu staple is on the table in less than 30 minutes. Oyster sauce lends an essential savory flavor to the broth mixture, and it can be found in the international section of most grocery stores. Our Kung Pao Shrimp recipe is best served over steamed rice or lo mein noodles.

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Serves 4

Ingredients

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