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. ---------------------------------------------------------------------------
Nutrition
Ingredients
