Monday, June 15, 2015
KUNG PAO SHRIMP WITH CASHEW
Ingredients -serving 4 person
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 cm pieces
1 1⁄2 teaspoons minced fresh ginger
2 cloves garlic, minced
1⁄2red bell pepper, cut into 1 cm pieces
1⁄2green bell pepper, cut into 1 cm pieces
500 g large shrimp, shelled and deveined
1 cup roasted cashews
1⁄2 teaspoon sesame oil
In a bowl, mix the orange juice, vinegar, soy sauce, sugar and cornstarch.
In a wok or large frypan, 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 with steem rice.