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

MMMMM

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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

MMMMM

... Soldier ants should have been named combatants!
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