Nice variation on classic Kung Pao

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Name: Kung Pao Shrimp with Cashews
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Asian
Ingredients: 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

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INGREDIENTS

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

INSTRUCTIONS

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.

NOTES

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Kung Pao Shrimp with Cashews

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

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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Nutrition

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Serving Size: 1 Serving (335g)
Recipe Makes: 4 Servings

Calories: 331
Calories from Fat: 192 (58%)

Amt Per Serving		% DV

	Total Fat 21.3g	28 %
	Saturated Fat 3.6g	18 %
	Monounsaturated Fat 12.5g
	Polyunsanturated Fat 4.3g
Cholesterol 0mg		0 %
Sodium 15.5mg		1 %
Potassium 772.1mg		20 %
Total Carbohydrate 30.8g		9 %
	Dietary Fiber 3.6g	14 %
	Sugars, other 27.2g
Protein 8.3g		12 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 331

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