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Kung Pao Shrimp

SciAggie
SciAggie Posts: 6,481
in EggHead Forum
Just posting a quick Friday night cook. Nothing too fancy - but I like the recent burst of folks posting their everyday kind of meals. 

I added a bit too much dark soy sauce and got my sauce darker than I like, but it was good. 

Thawed frozen shrimp, cut up a zucchini, squash, and bell pepper. Garlic, ginger, dried peppers, peanuts. Sauce was light soy, dark soy, vinegar, sugar, water, cornstarch, sesame oil. 









Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                      YukonRon
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