My Kung Pao Shrimp came out pretty good! Due to my limited resources it took me hours to prepare, and due to limited resources (no garbage disposal, no dish washer) it will likely take me a few days to recover, but it was worth it.
This time I took good notes, measured ingredients (both weight and volume), timed steps, got some of the method language pinned down. Even harder, extrapolating a single serving into a 2-3-4 serving. I'll defer that until later.
Meanwhile I have dragon breath. I wish I had some paint that needs stripping. I like really hot recipes. I'll have to tone this Kung Pao down to make it fit for the masses, although of course I'll add a note of encouragement for those who like spicy food.