Subj : 11/22 Nat'l Cashew Day 2
To   : All
From : Dave Drum
Date : Thu Nov 21 2024 12:39 pm

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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