Kung Pao Shrimp with Cashews

"Chiles add heat to succulent shrimp with cashews. It is essential to have all ingredients cut and ready before you start. From Food & Wine magazine."
 
Download
photo by Ms B. photo by Ms B.
photo by Ms B.
photo by Ms B. photo by Ms B.
Ready In:
18mins
Ingredients:
16
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • 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.

Questions & Replies

default avatar
Got a question? Share it with the community!
Advertisement

Reviews

  1. Clifford Boren
    Velly good! Serve with fried rice to dampen the chilis when they begin to muscle up on you.
     
  2. tschladensky
    Made this twice. The second time, I cut the vinegar back to 1 Tablespoon instead of 3. Plus I added a drizzle of chili oil at the end instead of the sesame oil. Loved it. Thank you for sharing the recipe.
     
  3. Chauna SMIM2017
    I made this for supper tonight. I totally recommend it. I didn't have fresh ginger but I had it pre-minced in a jar and it was just as good. My husband just loved it and so did I. Next time I make it I think I'll try it with chicken or even pork. SO GOOD!!!
     
  4. ChimmChimmery
    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!
     
  5. Jen Wiehl
    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! :)
     
Advertisement

Tweaks

  1. ChimmChimmery
    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!
     

RECIPE SUBMITTED BY

I live in the San Francisco area and love it here. I discovered Recipezaar (then Food.com..Genius Kitchen) in 2001 and have been so happy to have my favorite recipes stored safely here. I am mother to 7 and grandmother to 7. I love to knit, smock, sew, etc., but my favorite hobby of the moment is traditional rug hooking. This is a sample of what I do.? It's called "November".? I dyed most of the wool myself. It is made from wool flannel, cut into strips a little less than 1/4" and then worked into a linen backing. This is my 3rd rug.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes