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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   
       
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