This is so easy to prepare and the taste is incredible. I've adapted this recipe from More Long-life Chinese Cooking From Madame Wong and though it calls for deep-frying the shrimp, or chicken, I usually stir-fry it to make it easier and more healthy. I LOVE this recipe!

Ingredients

2 serv.

lb shrimp, shelled and deveined or 1 lb boneless skinless chicken breast, cubed↗1
cornstarch↗1 tablespoon
oil, for deep-frying2 -4 cups
cashews, i use regular roasted salted cashews for this recipe↗1⁄2 cup
whole dried red chilies↗10
green onion, cut into 1 inch pieces↗1
clove garlic, minced↗1
onion, in large dice↗1⁄2
green pepper, in large dice↗1
Sauce
chicken stock↗1⁄4 cup
light soy sauce↗2 tablespoons
red wine vinegar↗1 teaspoon
cornstarch, dissolved in↗1 teaspoon
water↗2 teaspoons

Step-by-step instructions

1
Combine sauce ingredients and set aside.
2
Mix shrimp with cornstarch.
3
Heat oil*.
4
Deep-fry shrimp (or chicken) until color changes.
5
Drain.
6
Remove.
7
Deep-fry cashews in large strainer until light brown (about 30 seconds).
8
Drain, Remove.
9
Reheat 2 T.
10
oil in wok.
11
Fry chilies until dark brown.
12
Add scallion and garlic.
13
Stir-fry 30 seconds.
14
Add onion, stir-fry 1 minute.
15
Add green pepper, stir-fry 30 seconds more.
16
Remove chilies.
17
Pour in sauce, bring to a boil.
18
Add shrimp (or chicken) and nuts.
19
Mix until shrimp (or chicken) and nuts are glazed.
20
Removed to serving platter.
21
Serve over rice.
22
*You don't HAVE to deep-fry the shrimp and cashews, I usually stir-fry them in 1 T.
23
oil* I use peanut oil for this recipe.

Source: food.com

Original recipe ↗

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