Kung Pao Shrimp

Serves 4 - 6

Ingredients

  • 1/4 cup fresh orange juice
  • 3 tablespoons rice wine vinegar
  • 1 1/2 tablespoons Tamari Gluten Free soy sauce
  • 1 tablespoon honey
  • 2 tablespoons grape seed oil
  • 2 small dried red chilis (halved)
  • 1/2 teaspoon salt
  • 1 small red onion, cut into 1-inch pieces
  • 1 1/2 teaspoons minced fresh ginger
  • 2 large garlic cloves, minced
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 green bell pepper, cut into 1-inch pieces
  • 2 cups broccoli, chopped
  • 8 crimini mushrooms, quartered
  • 1 pound shelled and deveined large shrimp
  • 1 cup roasted cashews
  • 1/2 teaspoon sesame oil

Directions

In a bowl, mix the orange juice, vinegar, soy sauce, and honey.  Set aside.

In a wok, heat the grape seed oil over high heat until smoking. Add the chiles and salt; stir-fry until browned, 45 seconds.  Add the onion, ginger and garlic; stir-fry until fragrant, 15 seconds.  Add the peppers, broccoli, and mushrooms and cook until crisp-tender, about 5 minutes.  Add the shrimp and stir-fry until nearly cooked through, about 5 minutes.  Stir in the sauce and heat for 30 seconds. Stir in the cashews and sesame oil; serve with brown rice.

Inspired by foodandwine.com