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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|Serving Size: 1 Serving (335g)|
|Recipe Makes: 4 Servings|
|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 %|
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Calories per serving: 331
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