- 1. KUNG PAO CHICKEN, BEEF, OR SHRIMP
- Combine all ingredients in bowl and set aside. Heat wok or deep skillet on high 15 seconds, add 3 tablespoons peanut oil and heat until hot about 30 ...
Ingredients: 21 (cornstarch .. oil .. peppers .. sauce .. shrimp ...)
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- 2. KUNG PAO SHRIMP
- 1. Butterfly the shrimp and pat dry. Place ... thickened. 8. Serve over rice.
Ingredients: 9 (cornstarch .. oil .. onions .. root .. sauce .. sugar ...)
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- 3. KUNG PAO SHRIMP
- Cut into bite-size pieces: ... Add vegetable first, then shrimp. Add sauce. Veggies should be some what crunchy. Serve over cooked whit rice.
Ingredients: 12 (broth .. onion .. onions .. pieces .. sauce .. starch ...)
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- 4. SHRIMP KUNG PAO STIR FRY
- Heat oil in a ... 1 1/2 minutes. Add shrimp, broccoli, mushrooms and ... Fat grams per serving: 6.
Ingredients: 22 (color .. corn .. oil .. slices .. spears ...)
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- 5. CHA PAO TSU
- Prepare Plum Sauce. Soak ... caps. Combine mushrooms, beef, shrimp, water chestnuts, scallions, ... Serve with hot Plum Sauce.
Ingredients: 15 (chestnuts .. in... .. mushrooms .. oil .. salt ...)
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- 6. KUNG PAO SCALLOPS
- Above should be shelled deveined, butterflied, washed and dried. Also will need: Mix seafood in marinade for 30 minutes or up to 12 hours before ...
Ingredients: 19 (crosswise .. half .. minutes .. oil .. pods .. sauce ...)
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