Bamboo Impressions II
Art Print
Li-Leger, Don
Buy at AllPosters.com
 

La Belle Cuisine - More Seafood Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

Kung Pao Shrimp with Cashews

“If man be sensible and one fine morning, while he is lying in bed,
counts at the tips of his fingers how many things in this life truly will
give him enjoyment, invariably he will find food is the first one.”
~ Lin Yutang

Recipe of the Day Categories:

   Recipe Home

   Recipe Index

   Appetizers

   Beef

   Beverage

   Bread

   Breakfast

   Cake

   Chocolate

   Cookies

   Fish

   Fruit

   Main Dish

   Pasta

   Pies

   Pork

   Poultry

   Salad

   Seafood

   Side Dish

   Soup

   Vegetable

   Surprise!

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!

 
Red and Green Peppers for Many Thai Dishes...
Art Print
Merrill, John &...
Buy at AllPosters.com

Kung Pao Shrimp with Cashews
Food & Wine March 2002

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

Featured Archive Recipes: 
 Chinese-Style Steamed Shrimp with Garlic and Ginger
Curry-Crusted Shrimp with Cilantro and Lime
 

Index - Seafood Recipe Archives
Index - Fish Recipe Archives
Index - Oriental Recipe Archives
Daily Recipe Index
Recipe Archives Index