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January 13, 2009
Kung Pao Shrimp with Cashews
Ingredients:
1/4 cup fresh orange juice
3 tbl red wine vinegar
1 1/2 tbl soy sauce
1 tbl sugar
1 1/2 tsp cornstarch
2 tbl vegetable oil
8 small dried red chiles, 4 halved
1/2 tsp salt
1 small onion, cut into 1" pieces
1 1/2 tsp minced fresh ginger
2 large garlic cloves, minced
1/2 red bell pepper, cut into 1" pieces
1/2 green bell pepper, cut into 1" pieces
1 lb shelled and deveined large shrimp
1 cup roasted cashews
1/2 tsp Asian sesame oil
Directions:
In a boowl, mix the orange juice, vinegar, soy sauce, sugar, and cornstarch.
In a wok, heat the oil over high heat until smoking. Add the chiles and salt; stir-fry until browned, 45 seconds. Add the onion, finger and garlic; stir-fry until fragrant, 15 seconds. Add the peppers and cook until crisp-tender, 30 seconds. Add the shrimp and stir-fry until nearly cooked through, about 5 minutes. Stir the sauce, add to the wok and cook until thickened slightly, 30 seconds. Stir in the cashews and sesame oil; serve.
Posted by Kelli Little at January 13, 2009 05:33 PM