Title: Kung Pao Shrimp With Cashews
Categories: Oriental, Seafood, Chilies, Nuts, Vegetables
Yield: 4 Servings
1 c Jumbo cashews
1 1/2 tb Dark soy sauce
2 tb Red wine vinegar
2 ts Sugar
1 ts Roasted sesame oil
2 tb Peanut oil
1/2 ts Salt
8 Dried red chilies
2 ts Fresh ginger; minced
2 cl Garlic; minced
1 lg Bell pepper; in 1" squares
1 lb Medium shrimp; shelled,
- deveined, patted dry
Set oven @ 325°F/160°C. In a flat pan, spread cashews in a single
layer; roast until golden brown (about 10 minutes), stirring
occasionally. Remove and set aside.
In a small bowl, combine soy sauce, vinegar, sugar, and sesame oil;
set aside.
Preheat wok over medium heat until hot; pour in peanut oil. Add
salt and dried chilies; cook until charred (about 15 seconds). Add
ginger and garlic; stir-fry until fragrant and lightly browned
(about 30 seconds).
Increase heat to high; add bell pepper; stri-fry until pepper is
seared (30 seconds). Add shrimp, a handful at a time; stir until
shrimp are pink and feel firm to the touch (about 2 minutes total).
Add reserved sauce mix; toss and stir until sauce thickens to a
glaze (about 30 seconds). Remove wok from heat. Gently stir in
reserved roasted cashews. Serve hot.
Be forewarned: This dish is moderately hot; adjust chilies to taste.
From an article by Annette Gooch, UPS, in the Buffalo News.
