Kung Pao Shrimp with Cashews

  • Servings: 4


  • 1/4 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

How to make this recipe

  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.

Contributed By Photo © William Meppem Published March 2002

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