Kung pao. It’s a favorite Chinese dish, mildly spicy with a tart tang.
It’s commonly made with chicken, but any meat, seafood or shellfish can be substituted. I used shrimp in this rendition. To save time, shop for shrimp that are already peeled and deveined.
You can adjust the spiciness by using more or less of the chile garlic sauce. Serve this with steamed rice.