Kung Pao Shrimp with Cashews

Total Time
18mins
Prep 10 mins
Cook 8 mins

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 Nutrition

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.
Most Helpful

3 5

Velly good! Serve with fried rice to dampen the chilis when they begin to muscle up on you.

5 5

I made this for supper tonight. I totally recommend it. I didn't have fresh ginger but I had it pre-minced in a jar and it was just as good. My husband just loved it and so did I. Next time I make it I think I'll try it with chicken or even pork. SO GOOD!!!

4 5

I made this and it was pretty good. :) Instead of dried chilies I used red pepper flakes, which turned out fine. It did not, however, taste like restaurant Kung Pao. Instead, it had a yummy citrus kick!