Kung Pao must translate to "mouth on fire!" I had an evening meeting, so I prepared the broth ahead of time and Hubby finished the soup. Of course, he used the full amount - 2 T - of Sriracha sauce and the 6 peppers. He omitted the pinch of red pepper flakes. When the peppers were frying, the oils they let into the air made me cough. I was worried I wouldn't be able to eat it. I was wrong... it was really very good and I enjoyed it. I would make it again. The tasty broth base really made the dish a hit.
Kung Pao Shrimp Soup Review
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