Ok, I’ll be honest. I have no idea if this really qualifies as “kung pao” anything. I just really like that phrase. Bring me to a PF Chang’s or any Chinese restaurant and you’d be pretty safe making a bet I’ll order something with those words in front of it. It’s fun to say, it’s spicy and it’s one of the few Chinese dishes that doesn’t have at least one rando ingredient that makes you question what you’re chewing.
I get stumped on lunch a lot. When there’s no leftovers, I’m sick of canned tuna or salmon and I’ve just eaten eggs for breakfast, this is what goes down thanks to that trusty bag of frozen shrimp that I keep for emergencies. Seriously, it’s like my “when all other protein sources fail” go to. They’re already peeled and defrost in minutes under some water. Can’t beat that.
I’m always super skeptical about the turnaround time for Chinese food. “Ok, 10 minute” when you’re placing a takeout order or food that comes to your table before you can even blink just seems weird. Like there’s something sketch going down in the kitchen and you’re eating something that must’ve been half cooked to begin with and sitting around for who knows how long.
I take all the skepticism back though after this. From raw ingredients to that spicy sauce coated deliciouness above took all of 5 minutes.
It’s spicy, sweet and salty and I guarantee you’ll be licking the sauce off your fingers. Because let’s be honest, the chop sticks are great in theory but that’s about it when it comes to actually getting the food in your mouth.