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Kung Pao Shrimp with Cashews

 

 

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Kung Pao Shrimp with Cashews

Food & Wine March 2002

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Servings: 4

3/4 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 chiles, 4 halved
1/2 teaspoon salt
1 small onion, cut into 1-inch pieces
1 1/2 teaspoons minced fresh ginger
2 large garlic cloves, minced
1/2 red bell pepper, cut into 1-inch pieces
1/2 green bell pepper, cut into 1-inch pieces
1 pound shelled and deveined large shrimp
1 cup roasted cashews
1/2 teaspoon Asian sesame oil

1. In a bowl, mix the orange juice, vinegar, soy sauce, sugar and
cornstarch.
2. 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, ginger
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.
-- Joyce Jue

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