Kung Pao is one of my favorite Chinese restaurant dishes. I found this recipe from my cookbook "Madame Wong's Long-Life Chinese Cookbook". Kung Pao was originally made with chicken but I love making it with shrimp. It always includes vegetables (I used green peppers and scallions), whole dried chili peppers and roasted peanuts. The stir-fry sauce is a mixture of chili paste (I used Sriracha), soy sauce, Chinese cooking wine, sugar and sesame see oil. I also used a little oyster sauce. I stir-fried the shrimp and vegetables separately, then tossed everything with the sauce and cooked a few minutes longer.
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