Kung Pao Shrimp with Cashews

By Bill Malloy

1/4 cup fresh orange juice
3 TB red wine vinegar
1 1/2 TB low sodium soy sauce
1 TB sugar
1 1/2-2 tsp cornstarch
2 TB peanut oil
8 small dried red chilies, 4 halved (Japanese or Oriental type—discard seeds of halved chilies if you want less heat)
1/2 tsp salt
1 small onion, cut into 1-inch pieces
1 1/2 tsp minced fresh ginger
2 large garlic cloves, minced
1 cup celery sliced about 1/8 inch
1 pound shelled and deveined large or medium shrimp
1 cup roasted cashews
1/2 tsp Asian sesame oil

1.  In a bowl, mix the orange juice, vinegar, soy sauce, sugar and cornstarch.
2.  In a wok or 12" skillet, heat the oil over high heat until smoking.  Add the chilies and salt; stir-fry until browned, 45 seconds.  Add the onion, ginger and garlic; stir-fry until fragrant, 15 seconds.  Add the celery and cook until crisp-tender, 30 seconds.  Add the shrimp and stir-fry until nearly cooked through, about 5 minutes.
3.  Stir the sauce, add to the wok and cook until thickened slightly, 30 seconds.  Stir in the cashews and sesame oil; serve.