Kung Pao Shrimp with Cashews
This is a delecious dish!
Notes for "next time."
I like more "gravy" consider doubling the juice mix.
The raw shrimp cooks very fast, consider adding them after you have your gravy. Overcooked shrimp get rubbery.
Do not add the cashews until the dish is done. They only need a minute to warm. Too early and they soften.
For 6 Person(s)
- 1/2 cup(s) Orange Juice
- 6 Tbsp(s) Red Wine Vinegar (3 oz)
- 3 Tbsp(s) Soy Sauce (1.5 oz)
- 2 Tbsp(s) Sugar
- 1 Tbsp(s) Cornstarch
- 4 Tbsp(s) Olive Oil
- 8 medium Dried Red Chillies, halfed seeds removed
- 2 small Onions, diced large
- 1 Tbsp(s) Ginger, minced
- 4 clove(s) Garlic, minced
- 8 oz(s) Water Chestnut, drained and chopped
- 1 Green Pepper, chopped
- 1 Red Pepper, chopped
- 2 lb(s) Shrimp, cooked, shelled and deveined
- 2 cup(s) Cashews, roasted
- 1 tsp(s) Sesame Oil
- 4 cup(s) Rice
- 8 cup(s) Water
Kung Pao Shrimp with Cashews Directions
- Combine Orange Juice, vinegar, soy sauce, sugar and cornstarch. Set aside.
- Halve the chillies, remove the seeds and set aside.
- Combine the onion, ginger and garlic. Set aside.
- Combine the bell peppers and water chestnuts. Set aside.
- In a large pan or wok heat the oil on high (7 of 10) until it begins to smoke. Add the chillies and stir-fry until browned. About 1 minute.
- Add the onion mix and stir-fry until fragrant, about 30 seconds.
- Add the bell pepper mix and cook until tender, about 1 minute.
- Add the shrimp and stir-fry until heated, about 5 minutes.
- Add the orange juice mix and cook until sauce thickens, about 45 seconds.
- Add the cashews and sesame oil and cook for 30 seconds.
- Serve over rice.