Name: Kung Pao Shrimp
Ingredients: 1 bottle of P.F. Chang’s® Home Menu Kung Pao Sauce; 2 tbsp. vegetable oil; 1-inch piece ginger, peeled and diced; ½ onion, diced; 1 green pepper, chopped; 2 garlic cloves, diced; ¼ cup roasted peanuts; 3 scallions, diced; 1 tbsp. red chili flakes; 10-15 shrimp, shelled, peeled and deveined

Ingredients

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2 cups all-purpose flour
1 cup boiling water
¼ cup toasted sesame seed oil
2 cups thinly sliced scallion greens
½ cup vegetable oil

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Instructions

In large mixing bowl add flour and slowly pour in boiling water tablespoon at a time while mixing with a wooden spoon until dough comes together.
Transfer to floured work surface and knead until dough is smooth and no longer sticky.
Place back in bowl, cover with plastic wrap and a damp towel, then allow to raise on kitchen counter for 30 minutes or longer.
Once dough has risen divide the ball into 4 equal segments and roll them into roughly 8-inch disks.
Using a pastry brush paint sesame oil over the top layer of each disk, sprinkle scallions on top, and then tightly roll the dough as you would a burrito, shape back into a ball, and roll the ball into a 6-inch disk.
Heat oil in a cast-iron skillet over medium heat until shimmering, and then place the pancake into the hot oil. Cook for 2 minutes on each side or until golden brown and crispy.