7 Reviews of Kung Pao Shrimp with Cashews

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: spatchcock

On Apr 1, 2006

YUM. Nice and spicy, just as we like it. Served with Edamame Dumplings. I added extra garlic, but I always do, so no surprises there.

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.

From: Cilantro in Canada

On May 2, 2006

We enjoyed this recipe. I reduced the amout of salt to 1/4 tsp and left out the peppers so the kids would eat it. Thanks for the 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: Clifford Boren

On Oct 11, 2002

Velly good! Serve with fried rice to dampen the chilis when they begin to muscle up on you.

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!