P. F. Chang's China Bistro Kung Pao Shrimp

1/2 teaspoon minced garlic
3 ounces Kung Pao sauce
1/2 teaspoon McCormick� Crushed Red Pepper
8 ounces shrimp
1 tablespoon chopped green onion
5 whole chile pods
Sesame oil

Heat wok (smoking), introduce oil and shrimp, separate and velvet for 1 to 2 minutes. Do not overcook. Carefully pour shrimp and oil onto oil skimmer. Stir fry chile pods and onions; add garlic and Kung Pao sauce. Add shrimp, toss, and add peanuts and chile flakes.

Source: Chef Stephen Yahwak of PF Chang's China Bistro