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Kung Pao Shrimp with Cashews
© William Meppem

Kung Pao Shrimp with Cashews

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  1. 1/4 cup fresh orange juice
  2. 3 tablespoons red wine vinegar
  3. 1 1/2 tablespoons soy sauce
  4. 1 tablespoon sugar
  5. 1 1/2 teaspoons cornstarch
  6. 2 tablespoons vegetable oil
  7. 8 small dried red chiles, 4 halved
  8. 1/2 teaspoon salt
  9. 1 small onion, cut into 1-inch pieces
  10. 1 1/2 teaspoons minced fresh ginger
  11. 2 large garlic cloves, minced
  12. 1/2 red bell pepper, cut into 1-inch pieces
  13. 1/2 green bell pepper, cut into 1-inch pieces
  14. 1 pound shelled and deveined large shrimp
  15. 1 cup roasted cashews
  16. 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.


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