While it's no secret that Humberto's mom, Wendy, is one of the most talented and inventive chefs around, her recipes have been the best kept secret... Until now! In her very own series here on the KENZO blog, Wendy will be sharing some of her amazing original recipes for us!

Wendy's delicious, lightly pan-fried Kung Pao Shrimp recipe is a perfect way to show off your kitchen skills to your friends. It's quick and easy with a complex look and flavor!


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1 lb shrimp
1 small red bell pepper
1 small green bell pepper
1 small chili pepper
1 small white onion
2 pieces of green onion (lower stem)
1 small piece ginger (about 1.5cm)
2 cloves garlic


Kung Pao Sauce:
1 tablespoon oyster sauce
1 teaspoon sesame oil
1 tablespoon hoisin sauce
1 tablespoon cooking wine
½ teaspoon sugar
salt (to taste)
½ teaspoon corn starch
1 tablespoon vinegar
1 teaspoon light soy sauce


Clean and peel shrimp removing the vein in the back.
Sauté shrimp in a pan for 2-3 minutes with vegetable oil.
Cut peppers, onion, chili, green onion, garlic, and ginger into small bite-sized pieces (as shown),
Then sauté them for 2 minutes in a pan with vegetable oil.
Add shrimp to the pan and sauté for an additional 2-3 minutes.
Mix kung pao sauce into stir fry and sauté for another minute and serve!

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