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August 8, 2011
Shrimp and Cashew Stir-Fry
Simple Seafood
Prep time:
10 minutesCooking time:
10 minutes“Cashews are delicious but usually very expensive at the local supermarket. A less costly, yet equally authentic, choice is dry-roasted, unsalted peanuts. Buy them in the shell for even greater savings.”
Ingredients
Serves 4
- 1 1/2 pounds shrimp, peeled, deveined
- 1/4 cup soy sauce, divided
- 2 tablespoons chicken broth or sherry, divided
- 1 tablespoon plus 2 teaspoons cornstarch, divided
- 1 teaspoon sugar
- 2 tablespoons white- wine vinegar
- 2 teaspoons dark sesame oil
- 1/3 cup water
- 2 tablespoons vegetable oil, divided
- 1/2 cup cashews
- 4 green onions, cut into 1/2-inch pieces
- 1/4 teaspoon red pepper flakes
Directions
1
Place shrimp in a medium bowl. Add 1 tablespoon soy sauce, 1 tablespoon chicken broth and 1 tablespoon cornstarch. Stir to combine.
2
Combine remaining soy sauce, broth, cornstarch, sugar, vinegar, sesame oil and water in a small bowl.
3
Heat 1 tablespoon oil in a large skillet over high heat; add cashews. Stir-fry until lightly browned, about 30 seconds; remove from skillet. Set aside. Heat remaining oil.
4
Add green onions and pepper flakes to skillet. Stir-fry for 30 seconds. Add shrimp and sauce. Stir-fry about 3 minutes. Add sesame oil mixture. Cook, stirring, for 1 minute. Stir in cashews. Serve.
Variations(0)
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Cookin' xpress!
Cookin' xpress!
If you are in a hurry, replace the soy sauce mixture in step 2 with 1/2 cup bottled sweet-and-sour sauce. Reduce the amount of water to 3 tablespoons.
Great Pairings
Golden Rice Pilaf
Save the cinnamon stick! When you remove the cinnamon stick from the pilaf, rinse and let dry completely. The stick can be reused 2 or 3 times to flavor more pilaf, a pot of tea or a batch of custard.
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