About a year ago I woke up one morning with a serious craving for some Chinese food. I'm pretty sure this would have been around the time that I was convinced each month that I was "with child, so you know I was not about to deny my body what it so obviously
1/4 cup fresh orange juice
3 tablespoons red wine vinegar
1 1/2 tablespoons soy sauce
1 tablespoon sugar
1 1/2 teaspoons cornstarch
2 tablespoons vegetable oil
8 small dried red chiles, 4 halved
1/2 teaspoon salt
1 small onion, cut into 1-inch pieces
1 1/2 teaspoons minced fresh ginger
2 large garlic cloves, minced
1/2 red bell pepper, cut into 1-inch pieces
1/2 green bell pepper, cut into 1-inch pieces
1 pound shelled and deveined large shrimp
1 cup roasted cashews
1/2 teaspoon Asian sesame oil
1 broccoli crown
3 carrots chopped
In a bowl, mix the orange juice, vinegar, soy sauce, sugar and cornstarch. 2. In a wok, heat the 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. Steam the carrots and broccoli on the side until tender crisp. Add the peppers and cook until crisp-tender, 30 seconds. Add the shrimp and stir-fry until nearly cooked through, about 5 minutes. Stir the sauce, add to the wok and cook until thickened slightly, 30 seconds. Add in the broccoli and carrots until coated. Stir in the cashews and sesame oil; serve.
I paired the dish with brown jasmine rice.
The recipe is by Food and Wine and can be found here.
*according to Google Translate that's enjoy in Chinese.