Kung Pao Shrimp with Cashews

Source: Food & Wine March 2002

Ingredients

• ¼ cup Fresh Orange Juice
• 3 Red Wine Vinegar
• 1½ Soy Sauce
• 1 tablespoon Sugar
• 1½ teaspoons Cornstarch
• 2 Vegetable Oil
• 8 small Dried Red Chiles, 4 Halved
• ½ teaspoon Salt
• 1 small Onion, Cut Into 1-Inch Pieces
• 1½ teaspoons Fresh Ginger, Minced
• 2 large Garlic Cloves, Minced
• ½ Red Bell Peppers, Cut In 1″ Pieces
• ½ Yellow Or Green Bell Pepper, Cut In 1″ Pieces
• 1 lb. Large Shrimp, Shelled And Deveined
• 1 can Roasted Cashews
• ½ teaspoon Asian Sesame Oil

Method

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 (sort of). Add the chiles and salt; stir-fry until browned, 45 seconds.

3. Add the onion, ginger and garlic; stir-fry until fragrant, 15 seconds.

4. Add the peppers and cook until crisp-tender, 30 seconds.

5. Add the shrimp and stir-fry until nearly cooked through, about 5 minutes.

6. Stir the sauce, add to the wok and cook until thickened slightly, 30 seconds.

7. Stir in the cashews and sesame oil; serve.