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P. F. Chang's China Bistro Kung Pao Shrimp
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Source: Chef Stephen Yahwak of PF Chang's China Bistro
| 1/2 teaspoon | minced garlic |
| 3 ounces | Kung Pao sauce |
| 1/2 teaspoon | McCormickÆ Crushed Red Pepper |
| 8 ounces | shrimp |
| 1 tablespoon | chopped green onion |
| 5 | whole chile pods |
| Sesame oil |
Heat wok (smoking), introduce oil and shrimp, separate and velvet for 1 to 2 minutes. Do not overcook. Carefully pour shrimp and oil onto oil skimmer. Stir fry chile pods and onions; add garlic and Kung Pao sauce. Add shrimp, toss, and add peanuts and chile flakes.
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