• 115_recipe


    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


    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.