Ingredients
-
1/4
-
3
-
1 1/2
-
1
-
1 1/2
-
2
-
8
-
1/2
-
1
-
1 1/2
-
-
-
-
-
Directions
Kung Pao Shrimp with Cashews, Chiles add heat to succulent shrimp with cashews. It is essential to have all ingredients cut and ready before you start. From Food & Wine magazine., Made this twice. The second time, I cut the vinegar back to 1 Tablespoon instead of 3. Plus I added a drizzle of chili oil at the end instead of the sesame oil. Loved it. Thank you for sharing the recipe., I made this for supper tonight. I totally recommend it. I didn’t have fresh ginger but I had it pre-minced in a jar and it was just as good. My husband just loved it and so did I. Next time I make it I think I’ll try it with chicken or even pork. SO GOOD!!!
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Steps
|
1
Done
|
In a Bowl, Mix the Orange Juice, Vinegar, Soy Sauce, Sugar and Cornstarch. |
|
2
Done
|
in a Wok or Large Frypan, Heat the Oil Over High Heat Until Smoking. |
|
3
Done
|
Add the Chiles and Salt; Stir-Fry Until Browned, 45 Seconds. |
|
4
Done
|
Add the Onion, Ginger and Garlic; Stir-Fry Until Fragrant, 15 Seconds. |
|
5
Done
|
Add the Peppers and Cook Until Crisp-Tender, 30 Seconds. |
|
6
Done
|
Add the Shrimp and Stir-Fry Until Nearly Cooked Through, About 5 Minutes. |
|
7
Done
|
Stir the Sauce, Add to the Wok and Cook Until Thickened Slightly, 30 Seconds. |
|
8
Done
|
Stir in the Cashews and Sesame Oil; Serve. |
