Kung Pao Shrimp With Cashews
|Jumbo cashews||1 Cup (16 tbs)|
|Soy sauce||1 1⁄2 Tablespoon|
|Red wine vinegar||2 Tablespoon|
|Asian sesame oil||1 Teaspoon|
|Peanut oil||2 Tablespoon|
|Dried red chilies||8 Small|
|Minced fresh ginger||2 Teaspoon|
|Garlic||2 Clove (10 gm), minced|
|Green bell pepper/Red bell pepper||1 , seeded and cut into 1-inch (2.5-cm) squares|
|Medium shrimp||1 Pound, shelled, deveined, and patted dry|
1. Preheat oven to 325°F (160°C). In a flat pan spread cashews in a single layer; roast until golden brown (about 10 minutes), stirring occasionally. Remove and set aside.
2. In a small bowl combine soy sauce, vinegar, sugar, and sesame oil; set aside.
3. Preheat wok over medium heat until hot, then pour in peanut oil. Add salt and chiles; cook until chiles are charred (about 15 seconds). Add ginger and garlic; stir-fry until fragrant and lightly browned (about 30 seconds).
4. Increase heat to high; add bell pepper and stir-fry until pepper is seared (about 30 seconds). Add shrimp a handful at a time and stir-fry until shrimp are pink and firm (about 2 minutes total). Add reserved sauce mixture; toss and stir until sauce thickens to a glaze (about 30 seconds). Remove from heat. Gently stir in roasted cashews.