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 @ 325ÇÇF/160ÇÇC. 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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