Tonight I made the Kung Pao Shrimp recipe from J. Kenji Lopez-Alt’s The Wok cookbook.

No new ingredients or techniques with this recipe. It reused the shrimp brine introduced with last week’s Peel-and-Eat Shrimp with Garlic, Scallions, and Chiles recipe, but this time the shrimp were peeled before brining and cooking.

I was able to chao tian jiao chilies from the Shredded Beef with Hot Peppers and Chiles for the required “small dried red chiles.” I don’t like having ingredients on hand for just a single recipe, so I like it when I a new recipe can reuse something already on hand.

I fried a couple of eggs for the kids since the kung pao shrimp looked like it could be spicy. It was a little spicy, but not too much. I think they could’ve tried a shrimp and been alright, but they opted to stick with their egg and rice. My wife and I both agreed that this was a tasty dish. I look forward to making it again.

I am cooking my way through J. Kenji Lopez-Alt’s The Wok cookbook. Read more about it.