Kung Pao Shrimp

Time 30 minutes
Yields Serves 3 to 4
Kung Pao Shrimp

Combine chile garlic sauce, oyster sauce and vinegar and set aside.


Heat oil in medium saute pan over medium-high heat. Add garlic and saute until light brown, 2 to 3 minutes. Add cashews, dried peppers, red and green bell peppers and onion and stir-fry until onion starts to turn translucent, 3 minutes.


Add shrimp, stirring occasionally until they begin to turn pink. Add chile garlic sauce mixture and pepper, stirring to combine. Cook until shrimp are no longer pink and are cooked through, 2 to 3 minutes. Take care not to overcook shrimp or they’ll be tough and chewy. Garnish with green onions.

Look for chile garlic sauce at Asian markets or in the Asian aisle of well-stocked supermarkets.

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