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Kung Pao Shrimp
Kung Pao Shrimp
Print Recipe
5 from 2 votes

Kung Pao Shrimp

Kung Pao Shrimp is a traditional and famous Chinese cuisine. It is simple and delicious, and it is a good meal. 
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: Chinese
Keyword: Kung Pao Shrimp
Servings: 2
Calories: 545kcal


  • 250g shrimp
  • 4 dried chili pepper
  • 1 tablespoon cooking wine
  • 1 teaspoon Sichuan peppercorn
  • 1/3 teaspoon pepper
  • 1/2 teaspoon salt
  • 1 teaspoon almonds
  • 1 green onion chopped
  • 1 tablespoon garlic finely minced
  • 1 tablespoon ginger finely minced

For the sauce:

  • 2 tablespoons light soy sauce
  • 2 tablespoons sugar
  • 1 tablespoon vinegar
  • 1/2 teaspoon sesame oil
  • 1 teaspoon starch


  • Mix the shrimp, cooking wine, salt, pepper and starch in a bowl. Set aside and marinated it for a while.
  • Mix the light soy sauce, sugar, vinegar, starch, water and sesame oil in a bowl to make the sauce.
  • Heat a wok with oil, and stir-fry Sichuan peppercorn and dried chili pepper until fragrant.
  • Add the shrimp in the wok and stir-fry until it cooked. Add green onion, ginger and garlic in the wok and stir-fry for a few times.
  • Pour the sauce and stir-fry until the shrimp covered with a thin layer sauce.
  • Add the almonds in the wok and mix well. Transfer it on a plate and serve.


1. After Kung pao shrimp has been fried to the taste, add vinegar along the wall of the wok and stir-fry 2-3 times. Then turn off the fire. This will make the dish tastes rich in flavor.
2. Dried red pepper can be soaked in water for a while: Because the dry chili pepper is easy to paste when stir-frying it under high heat, it is recommended that beginners could soak them in warm water for a while before stir-fry it.