Easy Semi-Homemade Kung Pao Shrimp with Rice

If you like sweet and spicy flavors, this one's for you! I love eating Chinese food, but have not been very successful when cooking it at home. Most recipes are quite complicated and I simply don't have all the required tools, mainly a wok, to cook Chinese food regularly. However, this dish was so simple it was embarrassing. And it was absolutely delicious to boot!

The secret was a little discovery I made at the grocery one day as

I was looking through the sad little Asian "shelf" that my local grocery store provides on the ethnic food aisle. Crammed in between the Thai curry noodles and canned water chestnuts, I found this Asian Kitchen pre-made sauce! So, I thought I would give it a test run.

Not everything has to be made from scratch to be delicious. So, I then journeyed down the

frozen vegetable aisle and picked up a bag of generic "stir fry" vegetables and some pre-cooked shrimp. It turns out, this meal was easy and a nice break from the usual home-made dinner. In fact, it was better than some of the Chinese food I have had in restaurants. Here is how it was made.

Ingredients

1 package of the Asian Kitchen sauce, Kung Pao flavor

1 bag of frozen stir-fry vegetables

1 small bag of cooked frozen shrimp

1/2 cup of fresh baby carrots, sliced

3/4 cups white rice

Directions

1. Cook rice as directed.

2. In a skillet or wok, cook the carrots with a little bit of oil.

3. Add the stir-fry vegetables and cook until heated.

4. Add the frozen shrimp (cut off tails first).

5. Once everything is heated, pour in the sauce.

6. Eat with rice!

Done and delicious!