Szechuan Shrimp with Cashews

January 24, 2014

128

I was born in Hong Kong to the multiple flavors of exotic Chinese cooking, and one of my favorite cuisines is the Szechuan cuisine. It is filled with chili peppers, garlic and other bold flavors. My Szechuan Shrimp with Cashews is a play on the typical chicken cashew dish. Serve it up with some hot sake on a cold winter night, and your stomach and heart will be bursting with warmth.

1 pound of shrimp, shelled and deveined
1 small onion, diced
8 ounce green pepper, diced
8 ounces cashews
6 cloves garlic, chopped
6 dried red chiles, sliced in half
2 ounces of lemon juice
2 tablespoons soy sauce
2 tablespoons white wine vinegar
1 tablespoon sugar
1 tablespoon corn starch
2 tablespoons canola oil
1 tablespoon sesame oil

Mix the lemon juice, soy sauce, white wine vinegar and sugar in a bowl, then beat in the cornstarch until it is smooth. Heat a wok or frying pan for a minute. Pour in the canola oil and heat for a...
See the full directions on my site

Nutritions

Calories
757

Sodium
1786mg
74% DV

Fat
43g
66% DV

Protein
37g
75% DV

Carbs
47g
16% DV

Fiber
7g
29% DV