Kung Pao Shrimp with Cashews |
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Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 4 |
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Chiles add heat to succulent shrimp with cashews. It is essential to have all ingredients cut and ready before you start. From Food & Wine magazine. Ingredients:
1/4 cup fresh orange juice |
3 tablespoons red wine vinegar |
1 1/2 tablespoons soy sauce |
1 tablespoon sugar |
1 1/2 teaspoons cornstarch |
2 tablespoons vegetable oil |
8 small dried red chilies, 4 halved |
1/2 teaspoon salt |
1 small onion, cut into 1 inch pieces |
1 1/2 teaspoons minced fresh ginger |
2 cloves garlic, minced |
1/2 red bell pepper, cut into 1 inch pieces |
1/2 green bell pepper, cut into 1 inch pieces |
1 lb large shrimp, shelled and deveined |
1 cup roasted cashews |
1/2 teaspoon sesame oil |
Directions:
1. In a bowl, mix the orange juice, vinegar, soy sauce, sugar and cornstarch.
2. In a wok or large frypan, heat the oil over high heat until smoking.
3. Add the chiles and salt; stir-fry until browned, 45 seconds.
4. Add the onion, ginger and garlic; stir-fry until fragrant, 15 seconds.
5. Add the peppers and cook until crisp-tender, 30 seconds.
6. Add the shrimp and stir-fry until nearly cooked through, about 5 minutes.
7. Stir the sauce, add to the wok and cook until thickened slightly, 30 seconds.
8. Stir in the cashews and sesame oil; serve.
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