Kung Pao Shrimp With Cashews

Total Time: 18 mins Preparation Time: 10 mins Cook Time: 8 mins

Ingredients

• Servings: 4
• 1/4 cup fresh orange juice
• 3 tablespoons red vinegar
• 1 1/2 tablespoons soy sauce
• 1 tablespoon sugar
• 1 1/2 teaspoons cornstarch
• 2 tablespoons vegetable oil
• 8 small dried red chilies, 4 halved
• 1/2 teaspoon salt
• 1 small onion, cut into 1 inch pieces
• 1 1/2 teaspoons minced fresh ginger
• 2 cloves garlic, minced
• 1/2 red bell pepper, cut into 1 inch pieces
• 1/2 green bell pepper, cut into 1 inch pieces
• 1 lb large shrimp, shelled and deveined
• 1 cup roasted cashews
• 1/2 teaspoon sesame oil

Recipe

• 1 in a bowl, mix the orange juice, vinegar, soy sauce, sugar and cornstarch.
• 2 in a wok or large frypan, heat the oil over high heat until smoking.
• 3 add the chiles and salt; stir-fry until browned, 45 seconds.
• 4 add the onion, ginger and garlic; stir-fry until fragrant, 15 seconds.
• 5 add the peppers and cook until crisp-tender, 30 seconds.
• 6 add the shrimp and stir-fry until nearly cooked through, about 5 minutes.
• 7 stir the sauce, add to the wok and cook until thickened slightly, 30 seconds.
• 8 stir in the cashews and sesame oil; serve.