Kung Pao is King. I absolutely love it. So of course I had to learn how to make it. It’s not as hard to make as you might think, which is good news. I can make it whenever the mood strikes. This is also very good with chicken, so if you want to, you can substitute it, you just have to adjust the cooking time for the chicken. Enjoy!
What you’ll need:
- 1 pound spaghetti, cooked
- 2 tbs International Collection sesame oil
- 3 green onions, sliced or chopped
- 2 tbsp fresh ginger, minced
- 1 pound shrimp
- salt and pepper
- 1tbsp extra virgin olive oil
- 3 cloves garlic, minced
- 2 tbsp Argo cornstarch
- 1/2 cup Swanson Chicken Broth
- 1/3 cup soy sauce
- 1/4 cup Roland Sriracha Chili Sauce
- 2 tbsp Marukan Rice Vinegar
- 1/2 cup Planters peanuts
- 2 red bell peppers
- chopped cilantro for garnish
In a large skillet, heat the oil and add chopped green onions and ginger. Cook for one minute. Add the shrimp, season with salt and pepper, the cook for three minutes. Remove from skillet.
In the same skillet, heat more oil, then add chopped peppers, and cook for five minutes. Add garlic and cook for another minute.
Mix the cornstarch with a tbsp of water, then add to the skillet. Mix well. Add soy sauce, chicken broth, rice vinegar and Sriracha chili sauce. Mix well and simmer for two minutes.
Add peanuts and mix well. Add shrimp and combine.
Add spaghetti to the Kung Pao mix and toss well to combine. Add chopped cilantro for garnish.
Bon Appetit
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