Kung Pao Shrimp with Cashews

Kung Pao ShrimpRSZD

Short on specialty ingredients and tall on style, just like I like ‘em! Enjoy this dish as an affordable, easy-to-make alternative to takeout.

Requiring only two additional produce items to my regular household grocery inventory, this dish is definitely one of those “works for me” recipes.

What You Need (Main Dish):

  • ½ teaspoon chopped fresh ginger
  • 1 teaspoon chopped garlic
  • 1 ½ tablespoons of cornstarch
  • ¼ teaspoon baking soda
  • salt and pepper
  • ¼ teaspoon sugar
  • 1 pound uncooked shrimp (peeled, deveined, tails off)
  • 4 tablespoons of oil
  • 1 small onion, diced
  • 1 large or 2 small zucchini, cubed
  • 1 small red pepper, cut into ½ – inch cubes
  • ½ cup cashew nuts

What You Need (Sauce):

  • ¾ cup chicken stock
  • 1 tablespoon cornstarch
  • 2 teaspoons chili sauce
  • 2 teaspoons bean paste (optional)
  • 2 teaspoons sesame oil
  • 1 tablespoon dry sherry or rice wine

What You Do:

Dice zucchini, onion and red pepper ahead of time and set aside. Mix sauce ingredients and set aside as well. Mix the ginger, garlic, 1 ½ tablespoons cornstarch, baking soda, salt, pepper and sugar. Place the shrimp in this mixture to coat and let stand for 20 minutes. Heat oil in wok to high and heat shrimp through until they change color. Transfer them to a plate. Add onion to the same oil and cook for one minute. Add the zucchini and red pepper and cook for another 30-45 seconds. Add sauce and stir constantly until it starts to thicken. Add the shrimp and cashews and heat through completely.

What I Love:

This is a popular takeout dish and menu item at restaurants. For the cost one restaurant entrée, you can feed four people in the privacy of your own home. Definitely and affordable seafood dish.

Menu Pairing:

Serve over white or brown rice with your icy microbrew of choice.

Photo Credit: Nihongi

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