PICTURE OF KUNG PAO SHRIMP RECIPES

Name: Kung Pao Shrimp with Cashews
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 4 serving(s)
Ingredients: 1/4 cup fresh orange juice; 3 tablespoons red wine vinegar; 1 1/2 tablespoons soy sauce; 1 tablespoon sugar; 1 1/2 teaspoons cornstarch; 2 tablespoons vegetable oil; 8 small dried red chilies, 4 halved; 1/2 teaspoon salt; 1 small onion, cut into 1 inch pieces; 1 1/2 teaspoons minced fresh ginger; 2 cloves garlic, minced; 1/2 red bell pepper, cut into 1 inch pieces; 1/2 green bell pepper, cut into 1 inch pieces; 1 lb large shrimp, shelled and deveined; 1 cup roasted cashews; 1/2 teaspoon sesame oil

KUNG PAO SHRIMP WITH CASHEWS RECIPE - CHINESE.FOOD.COM

Kung Pao Shrimp with Cashews Recipe - Chinese.Food.com image

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.

Total Time 18 minutes

Prep Time 10 minutes

Cook Time 8 minutes

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

1/4 cup fresh orange juice
3 tablespoons red wine vinegar
1 1/2 tablespoons soy sauce
1 tablespoon sugar
1 1/2 teaspoons cornstarch
2 tablespoons vegetable oil
8 small dried red chilies, 4 halved
1/2 teaspoon salt
1 small onion, cut into 1 inch pieces
1 1/2 teaspoons minced fresh ginger
2 cloves garlic, minced
1/2 red bell pepper, cut into 1 inch pieces
1/2 green bell pepper, cut into 1 inch pieces
1 lb large shrimp, shelled and deveined
1 cup roasted cashews
1/2 teaspoon sesame oil

Steps:

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.

Nutrition Facts : Calories 421.4, FatContent 24.9, SaturatedFatContent 4.3, CholesterolContent 143.2, SodiumContent 1541, CarbohydrateContent 29.3, FiberContent 3.2, SugarContent 12.3, ProteinContent 23.6

KUNG PAO SHRIMP RECIPE | MYRECIPES

Kung Pao Shrimp Recipe | MyRecipes image

Take ten minutes to create a memorable Asian-style meal that your family will love.

Provided by Bruce Weinstein and Mark Scarbrough

Yield 4 servings (serving size: 1 1/4 cups)

Number Of Ingredients 15

Ingredients

1 tablespoon low-sodium soy sauce, divided
1?½ teaspoons dry sherry, divided
2 teaspoons cornstarch
1 pound peeled and deveined medium shrimp
1 tablespoon peanut oil
¼ cup chopped dry-roasted peanuts
1 tablespoon minced peeled fresh ginger
1 tablespoon minced fresh garlic
½ teaspoon crushed red pepper
1?½ cups thinly sliced celery
1 cup chopped red bell pepper
¼ cup fat-free, less-sodium chicken broth
1 teaspoon rice vinegar
¼ teaspoon salt
2 tablespoons green onion strips

Steps:

Combine 1 teaspoon soy sauce, 1 teaspoon sherry, cornstarch, and shrimp.
Heat oil in a wok over high heat. Add peanuts and next 3 ingredients; stir-fry 30 seconds. Stir in celery and bell pepper; stir-fry 2 minutes or until crisp-tender. Add shrimp mixture; stir-fry 2 minutes. Add remaining 2 teaspoons soy sauce, 1/2 teaspoon sherry, and broth. Bring to a simmer; cook 1 minute or until slightly thickened. Remove from heat; stir in vinegar and salt. Top with onions.

Nutrition Facts : Calories 224 calories, CarbohydrateContent 9.1 g, CholesterolContent 172 mg, FatContent 9.1 g, FiberContent 2.3 g, ProteinContent 25.9 g, SaturatedFatContent 1.5 g, SodiumContent 574 mg

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