Ingredients for Kung Pao Shrimp With Cashews
- Fresh Orange Juice
- Red Wine Vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 1 tablespoon cornstarch
- Vegetable Oil
- Dried Red Chilies
- Pinch of salt
- 1/2 cup chopped onion
- Fresh Ginger
- 2 cloves minced garlic
- Red Bell Pepper
- Green Bell Pepper
- Large Shrimp
- Roasted Cashews
- 1 teaspoon sesame oil
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How to Make Kung Pao Shrimp With Cashews
- Whisk together 2 tablespoons orange juice, 1 tablespoon rice vinegar, 2 tablespoons soy sauce, 1 tablespoon sugar, and 1 tablespoon cornstarch in a bowl. Set aside.
- Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat until smoking.
- Add 2-3 dried red chilies (adjust to your spice preference) and a pinch of salt. Stir-fry until browned, about 45 seconds.
- Add 1/2 cup chopped onion, 1 tablespoon grated ginger, and 2 cloves minced garlic. Stir-fry until fragrant, about 15 seconds.
- Add 1/2 cup sliced bell peppers (any color) and stir-fry until crisp-tender, about 30 seconds.
- Add 1 pound shrimp (peeled, deveined, and patted dry) and stir-fry until nearly cooked through, about 5 minutes.
- Pour the sauce over the shrimp and cook, stirring constantly, until thickened slightly, about 30 seconds.
- Stir in 1/2 cup roasted cashews and 1 teaspoon sesame oil.
- Serve immediately over rice or noodles.
Nutrition Information (Approximate per serving)
Sodium
64 g
Sugar
49g
Fat
21g
Carbs
9g
