Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Chinese / Kung Pao Shrimp with Cashews Recipe
    Lost? Site Map

    Kung Pao Shrimp with Cashews

    Kung Pao Shrimp with Cashews. Photo by ms_bold

    1/2 Photos of Kung Pao Shrimp with Cashews

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    18 mins

    10 mins

    8 mins

    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.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a bowl, mix the orange juice, vinegar, soy sauce, sugar and cornstarch.
    2. 2
      In a wok or large frypan, heat the oil over high heat until smoking.
    3. 3
      Add the chiles and salt; stir-fry until browned, 45 seconds.
    4. 4
      Add the onion, ginger and garlic; stir-fry until fragrant, 15 seconds.
    5. 5
      Add the peppers and cook until crisp-tender, 30 seconds.
    6. 6
      Add the shrimp and stir-fry until nearly cooked through, about 5 minutes.
    7. 7
      Stir the sauce, add to the wok and cook until thickened slightly, 30 seconds.
    8. 8
      Stir in the cashews and sesame oil; serve.

    Ratings & Reviews:

    • on October 11, 2002

      35

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

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 28, 2010

      55

      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!!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 10, 2008

      45

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)

    Advertisement

    Nutritional Facts for Kung Pao Shrimp with Cashews

    Serving Size: 1 (324 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 421.3
     
    Calories from Fat 223
    53%
    Total Fat 24.8 g
    38%
    Saturated Fat 4.2 g
    21%
    Cholesterol 143.2 mg
    47%
    Sodium 1540.9 mg
    64%
    Total Carbohydrate 29.3 g
    9%
    Dietary Fiber 3.2 g
    13%
    Sugars 12.3 g
    49%
    Protein 23.6 g
    47%

    Ideas from Food.com

    “Everything

    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites