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La Belle Cuisine
Kung Pao Shrimp with Cashews
Food & Wine March 2002
Food & Wine - One Year Subscription
Servings: 4
3/4 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.
-- Joyce Jue
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