Kung Pao Shrimp With Cashews

• 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 chilies, 4 halved
• 1/2 teaspoon salt
• 1 small onion, cut into 1 inch pieces
• 1 1/2 teaspoons minced fresh ginger
• 2 cloves garlic, minced
• 1/2 red bell pepper, cut into 1 inch pieces
• 1/2 green bell pepper, cut into 1 inch pieces
• 1 lb large shrimp, shelled and deveined
• 1 cup roasted cashews
• 1/2 teaspoon sesame oil

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

orange juice, red wine vinegar, soy sauce, sugar, cornstarch, vegetable oil, red chilies, salt, onion, fresh ginger, garlic, red bell pepper, green bell pepper, shrimp, cashews, sesame oil

Taken from www.food.com/recipe/kung-pao-shrimp-with-cashews-34760 (may not work)