Comments on: Kung Pao Shrimp (宫爆虾球) https://omnivorescookbook.com/kung-pao-shrimp/ Modern Chinese Recipes Mon, 16 Oct 2023 00:30:39 +0000 hourly 1 https://wordpress.org/?v=6.3.2 By: Frank Hochman https://omnivorescookbook.com/kung-pao-shrimp/#comment-122237 Mon, 10 Aug 2020 16:32:58 +0000 http://omnivorescookbook.com/?p=12679#comment-122237 5 stars
VERY good recipe. I used lots of ginger in lieu of scallions, since my wife has problems with most onions and chicken stock replaced Chinkiang wine. I may try this again using chicken. Thanks

]]> By: John Horst https://omnivorescookbook.com/kung-pao-shrimp/#comment-106249 Mon, 29 Apr 2019 00:48:07 +0000 http://omnivorescookbook.com/?p=12679#comment-106249 Just spent an afternoon stalking our local Asian markets… and finally found one that had the wine, vinegar, and Sichuan peppercorns… Got the rest of the ingredients from your Kung Pao sauce… I went against your advice on the veggies – used carrots, broccoli, celery, and onions… Now I understand why you recommend two at most… Too many flavors competing with each other…

Otherwise, LOVE IT!!!

]]> By: Stuart https://omnivorescookbook.com/kung-pao-shrimp/#comment-87524 Wed, 09 Jan 2019 20:24:31 +0000 http://omnivorescookbook.com/?p=12679#comment-87524 5 stars
Another excellent dish from Chef Zhu. Made this last night exactly as recipe is written. Wonderful flavors.

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