Kung Pao Shrimp With Cashews Recipe

Summary

CuisineCourse
Main IngredientInterest Group

Ingredients

 Jumbo cashews1 Cup (16 tbs)
 Soy sauce1 1⁄2 Tablespoon
 Red wine vinegar2 Tablespoon
 Sugar2 Teaspoon
 Asian sesame oil1 Teaspoon
 Peanut oil2 Tablespoon
 Salt1⁄2 Teaspoon
 Dried red chilies8 Small
 Minced fresh ginger2 Teaspoon
 Garlic2 Clove (10 gm), minced
 Green bell pepper/Red bell pepper1 , seeded and cut into 1-inch (2.5-cm) squares
 Medium shrimp1 Pound, shelled, deveined, and patted dry

Nutrition Facts

Serving size: Complete recipe

Calories 2398 Calories from Fat 1383

% Daily Value*

Total Fat 161 g247.2%

Saturated Fat 25.1 g125.4%

Trans Fat 0 g

Cholesterol 689.4 mg

Sodium 3917 mg163.2%

Total Carbohydrates 116 g38.7%

Dietary Fiber 15.1 g60.6%

Sugars 31.2 g

Protein 146 g292%

Vitamin A 59.5% Vitamin C 269.1%

Calcium 27.7% Iron 68.1%

*Based on a 2000 Calorie diet

Directions

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.
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