🫙 From the Spice Rack
p.f. chang's china bistro firecracker shrimp
P. F. Chang's China Bistro Firecracker Shrimp 2 tablespoons canola oil 8 ounces 36-40 shrimp 7 baby carrots, halved lengthwise 1/2 cup water chestnut slices 20 to 24 snow peas (chi...
maineasy
Ingredients8 items
Ingredients
- 2tablespooncanola oil
- 8ounce36-40 shrimp
- 7baby carrots, halved lengthwise
- 1/2cupwater chestnut slices
- 20to 24 snow peas (china peas)
- 1large scallion - white part - 1/4-inch minced
- 1large garlic clove, chopped fine
- 2tablespoonsherry
Directions
- 1
Chang's China Bistro Firecracker Shrimp 2 tablespoons canola oil 8 ounces 36-40 shrimp 7 baby carrots, halved lengthwise 1/2 cup water chest
- 2
Heat a large sauté pan, cast iron skillet, or electric wok until smoking
- 3
Add oil and baby carrots, sauté until the color of carrots brightens
- 4
Add shrimp and stir fry until about halfway cooked
- 5
Add water chestnuts, snow peas and garlic
- 6
Sauté briefly
- 7
Add scallions
- 8
Add chili paste, ground white pepper, ground bean sauce, when you smell the "nuttiness" of the ground bean sauce, reduce heat and add sherry