1/2 teaspoon minced garlic
3 ouncse Kung Pao sauce
1/2 teaspoon McCormick crushed red pepper
8 ounces shrimp
1 tablespoon chopped green onion
5 whole chili pods
sesame oil
Heat wok to smoking, introduce oil and shrimp, separate and velvet for 1 to 2 minutes. Do not overcook.
Carefully pour shrimp and oil onto oil skimmer.
Stir fry chili pods and onions; add garlic and Kung Pao sauce. Add shrimp, toss, and add peanuts and chili flakes.