Comments on: Kung Pao shrimp (宫保虾仁)

By: Wei Guo

Wei Guo — Tue, 20 May 2025 06:33:26 +0000

In reply to Paul:-). Thank you, Paul! I love that it left you Comfortably Numb. Water chestnuts are a great swap, and since they’re already cooked, you can add them just like you’d add the peanuts.

By: Paul:-)

Paul:-) — Sun, 18 May 2025 20:30:04 +0000

Hello again Wei,
Thankyou for another fantastic recipe.
I am currently listening to a Pink Floyd song thanks to this recipe as I am feeling very “Comfortably Numb”!
I made this recipe exactly as you said, doubling the sauce ingredients for the egg noodles that I had as an accompaniment. I had neither Peanuts or Cashews* but noticed that you mentioned that Water Chestnuts could be used as a substitute. I added then from the tin along with the spring onions but you don’t give instructions for that option. It is still one of my favourite recipes from you. A1, 1st Class 5*…
thankyou,
Paul:-)

By: Wei Guo

Wei Guo — Sun, 23 Mar 2025 15:50:21 +0000

In reply to Valarie O’Neill. Thanks for your message, Valarie! If the sauce thickened too quickly, the heat was likely a bit too high. Since stoves vary, if your burner doesn’t reduce heat quickly, try removing the wok from the heat when adding the sauce. You can then control the thickening by moving it on and off the heat as needed.

By: Valarie O’Neill

Valarie O’Neill — Thu, 20 Mar 2025 07:55:50 +0000

Help!
I made the recipe for 2 people before having my family of 5 over tomorrow!
The sauce turned to glue as soon as I added in the mixed sauce! I gave the corn starch a good mix before adding it.
I followed the recipe exactly, with the heat of the stove, but now I’m a little worried about my dinner party tomorrow!

Any suggestions! Turn down the heat when adding the sauce?

By: Wei Guo

Wei Guo — Sat, 31 Aug 2024 18:24:05 +0000

In reply to Jeffrey. My pleasure to share! Glad you find my recipe easy to follow.

By: Jeffrey

Jeffrey — Sat, 31 Aug 2024 17:07:42 +0000

So easy to follow. Great. Thanks.

By: Wei Guo

Wei Guo — Sun, 10 Mar 2024 11:13:55 +0000

In reply to Deems. So wonderful to read your feedback Deems! The support and appreciation I received from readers like yourself means a lot.

By: Deems

Deems — Mon, 04 Mar 2024 15:39:23 +0000

Now I know what Kung Pao is supposed to taste like! It’s alive with distinctive flavors. All previous versions I’ve had at restaurants and made at home were dead and lifeless in comparison.

This is a great example of why it’s worth learning how to make these dishes from masters like Wei.

Thank you very much!

By: SteveF

SteveF — Thu, 06 Apr 2023 08:03:56 +0000

In reply to Wei @ Red House Spice.

Wei
I agree with all the above!

By: Wei Guo

Wei Guo — Thu, 06 Apr 2023 07:45:58 +0000

In reply to SteveF. Glad you enjoyed this recipe!