An endless number of variations are available in the United States, including kung pao shrimp. My recipe features more vegetables than most other variations, which makes the dish a hearty ...

This delicious take on the Chinese-American takeout classic using shrimp instead of chicken for a weeknight meal that comes together in about 15 minutes. Like all stir-fry recipes, Kung Pao Shrimp ...

As a treat for Bloom viewers, Chef Hales shared a recipe for one of his personal favorites, Kung Pao Shrimp—a dish loved by his family and frequently featured in his restaurants. This easy one ...

1. In a bowl, mix the shrimp with 1 tablespoon of the chopped ginger, 3 tablespoons of the rice wine or sake, and 1 tablespoon of the cornstarch. Let sit for 20 minutes. 2. Have on hand a large ...

Method: In a mixing bowl, combine soy sauce or coconut amino, sesame oil, maple syrup, Sriracha along with red pepper flakes, cornstarch, and water. Whisk them nicely to combine well and set aside.

This restaurant’s Kung Pow Shrimp can be put up with anyone’s in Salt Lake City, and the Black Pepper Pork Chop and Chicken Lo Mein are out of this world. New Golden Dragon will cater your next event ...

Kung pao. It’s a favorite Chinese dish, mildly spicy with a tart tang. It’s commonly made with chicken, but any meat, seafood or shellfish can be substituted. I used shrimp in this rendition.

Swirl in peanut oil. Add garlic, ginger, and red pepper flakes and stir-fry 10 seconds. Add shrimp and cook, undisturbed, for 1 minute, letting shrimp begin to sear. Stir-fry for 30 seconds ...