MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Kung Pao Shrimp w/Cashews
Categories: Oriental, Seafood, Chilies, Nuts, Vegetables
Yield: 4 Servings

1 c Jumbo cashews
1 1/2 tb Dark soy sauce
2 tb Red wine vinegar
2 ts Sugar
1 ts Roasted sesame oil
2 tb Peanut oil
1/2 ts Salt
8 Dried red chilies
2 ts Minced fresh ginger
2 cl Garlic; minced
1 lg Bell pepper; in 1" squares
1 lb Medium shrimp; shelled,
- deveined, patted dry

Set oven @ 325ºF/160ºC. In a flat pan, spread cashews
in a single layer; roast until golden brown (about 10
minutes), stirring occasionally. Remove and set aside.

In a small bowl, combine soy sauce, vinegar, sugar and
sesame oil; set aside.

Preheat wok over medium heat until hot; pour in peanut
oil. Add salt and dried chilies; cook until charred
(about 15 seconds). Add ginger and garlic; stir-fry
until fragrant and lightly browned (about 30 seconds).

Increase heat to high; add bell pepper; stri-fry until
pepper is seared (30 seconds). Add shrimp, a handful at
a time; stir until shrimp are pink and feel firm to the
touch (about 2 minutes total). Add reserved sauce mix;
toss and stir until sauce thickens to a glaze (about 30
seconds). Remove wok from heat. Gently stir in reserved
roasted cashews. Serve hot.

Serves 4-6 with other dishes.

Be forewarned: This dish is moderately hot; adjust chilies
to taste.

From an article by Annette Gooch, UPS, in the Buffalo News.

Typed for you by Joan MacDiarmid.

Uncle Dirty Dave's Kitchen

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