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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (312g) Recipe makes 4 servings The following items or measurements are not included below: red wine vinegar |
||
| Calories 458 | ||
| Calories from Fat 231 | (50%) | |
| Amount Per Serving | %DV | |
| Total Fat 25.7g | 39% | |
| Saturated Fat 4.5g | 22% | |
| Monounsaturated Fat 11.8g | ||
| Polyunsaturated Fat 7.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 172mg | 57% | |
| Sodium 1064mg | 44% | |
| Potassium 801mg | 22% | |
| Total Carbohydrate 29.4g | 9% | |
| Dietary Fiber 3.2g | 12% | |
| Sugars 12.3g | ||
| Protein 31.2g | 62% | |
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Kung Pao Shrimp with Cashews
By: Sharlene~W
Jul 23, 2002
Chiles add heat to succulent shrimp with cashews. It is essential to have all ingredients cut and ready before you start. From Food & Wine magazine.
SERVES 4
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 chilies, 4 halved
- 1/2 teaspoon salt
- 1 small onion, cut into 1 inch pieces
- 1 1/2 teaspoons minced fresh ginger
- 2 cloves garlic, minced
- 1/2 red bell pepper, cut into 1 inch pieces
- 1/2 green bell pepper, cut into 1 inch pieces
- 1 lb large shrimp, shelled and deveined
- 1 cup roasted cashews
- 1/2 teaspoon sesame oil
Directions
1
In a bowl, mix the orange juice, vinegar, soy sauce, sugar and cornstarch.2
In a wok or large frypan, heat the oil over high heat until smoking.3
Add the chiles and salt; stir-fry until browned, 45 seconds.4
Add the onion, ginger and garlic; stir-fry until fragrant, 15 seconds.5
Add the peppers and cook until crisp-tender, 30 seconds.6
Add the shrimp and stir-fry until nearly cooked through, about 5 minutes.7
Stir the sauce, add to the wok and cook until thickened slightly, 30 seconds.8
Stir in the cashews and sesame oil; serve.
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Featured Reviews for This Recipe
From: ChimmChimmery
On Apr 10, 2008
I made this and it was pretty good. 
Instead of dried chilies I used red pepper flakes, which turned out fine. It did not, however, taste like restaurant Kung Pao. Instead, it had a yummy citrus kick!
From: Jen Wiehl
On Feb 18, 2008
Really, really good and the DH said, "Definitely a keeper." I was a bit skeptical about the orange juice in it, but it added such a great flavor. We loved the zip the chilies gave it. You were absolutely right about it being essential to have everything chopped, prepped and ready to go before cooking as it all comes together quite quickly and would have been a disaster if we hadn't prepped beforehand. Thanks for a definite keeper. Beats a restaurant hands down - especially because we could add as many shrimp and cashews as we wanted!
From: ms_bold
On Apr 7, 2006
Excellent Flavor! One of my hubby's favorite dishes at a local restaurant is the Kung Pao. This creation did not disappoint him. I used more garlic and dried chilies from my garden. I also used only a green bell pepper, as that was all I had on hand. We will make this again.
From: Zobeed
On Apr 5, 2006
Excellent! We had this last night with steamed rice. I left out the onion because DH doesn't like it and I didn't miss it either. I think I'll double the sauce next time. Great flavors! Love the ginger and the sesame oil gives it the extra YUM at the end.
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