Wednesday, September 3, 2008

Kung Pao Shrimp

We made this Kung Pao Shrimp recipe last night from the September CL and it turned out fantastic. We didn't use a wok, but just heated up a giant skillet to deadly hot.

It calls for the chinese rice wine, but we used sake. It also says you can adequately sub balsamic vinegar, so we did. We couldn't find the little red chiles, so we used giant ones, seeded of course. They were outstanding, and not hot.

This dish gets 4 thumbs up (me and DH). It was quick and relatively easy. Enjoy.

1 comment:

wirrek said...

I don't think I have ever had anything Kung Pao...I should give it a try!