Need an easy idea for dinner that’s delicious? Look no further because this Kung Pão shrimp/chicken for dinner tonight. 1) In a small bowl, mix the sour sauce, sesame seed oil, red pepper flakes, ...

This delicious take on the Chinese-American takeout classic using shrimp instead of chicken for a weeknight meal that comes together in about 15 minutes. Like all stir-fry recipes, Kung Pao Shrimp ...

Every time I think of Red Lobster, my heart skips a beat over the beloved restaurant chain's house-made Cheddar Bay Biscuits. Every entrée on the menu comes with two of those warm and cheesy breads, ...

Growing up, I became a fan of takeout Chinese food, or more specifically, chicken chow mein and egg rolls, since that's all my family ever ordered. Unless, of course, my brother was working and he'd ...

1. In a bowl, mix the shrimp with 1 tablespoon of the chopped ginger, 3 tablespoons of the rice wine or sake, and 1 tablespoon of the cornstarch. Let sit for 20 minutes. 2. Have on hand a large bowl ...

Combine broth, vinegar, soy sauce, cornstarch, sugar, and sesame oil in a cup, then set aside. Heat a wok or large skillet over high heat until a drop of water sizzles. Swirl in peanut oil. Add garlic ...

Flash in the pan: bringing you simple, quick, but not dumbed-down recipes. This Kung Pao shrimp recipe is adapted from a Kung Pao chicken recipe by Fuchsia Dunlop in her book Land of Plenty: A ...

Award-winning celebrity chef Richard Hales is expanding his culinary footprint with the launch of his newest restaurant in South Tampa. Known for his innovative approach to cuisine, Chef Hales has ...

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