Kung Pao Shrimp with Cashews

Sharlene~W's Note:

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.

• Total Time: 18 mins
• Prep Time: 10 mins
• Cook Time: 8 mins

Ingredients:

Servings: 4

• ¼ cup fresh orange juice
• 3 tablespoons red wine vinegar
• 1 ½ tablespoons soy sauce
• 1 tablespoon sugar
• 1 ½ teaspoons cornstarch
• 2 tablespoons vegetable oil
• 8 small dried red chilies , 4 halved
• ½ teaspoon salt
• 1 small onion , cut into 1 inch pieces
• 1 ½ teaspoons minced fresh ginger
• 2 cloves garlic , minced
• ½ red bell pepper , cut into 1 inch pieces
• ½ green bell pepper , cut into 1 inch pieces
• 1 lb large shrimp , shelled and deveined
• 1 cup roasted cashews
• ½ 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.

Reviews

[Clifford Boren]

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

[Chef #1283743]

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!!!

[ChimmChimmery]

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!