SPICY SHRIMP, CELERY, AND CASHEW STIR-FRY
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 4 (1 1/4 cup or 7-ounce) servings
Number Of Ingredients 12
Steps:
- Mix the soy sauce, sesame oil and wine, in a medium bowl, set aside. Mince the ginger, garlic, and red pepper flakes in a mini chopper.
- Heat a large nonstick skillet over high heat until very hot, about 2 minutes. Add 1 tablespoon of the vegetable oil, the celery and cashews. Season with 1/4 teaspoon salt, and stir-fry until the celery turns jade green, about 3 minutes. Transfer the mixture to a plate.
- Return the skillet to high heat. Add the remaining 1 tablespoon oil, the shrimp and the remaining 1/2 teaspoon salt, and stir-fry until shrimp turn pink and curl up, about 2 minutes. Add the ginger-garlic mixture and the scallion whites, and stir-fry until fragrant, about 1 minute. Return the celery and cashews to the pan with most of the scallion greens and the reserved soy sauce mixture and stir over the heat for about 1 minute to mix together evenly and blend flavors. Mound the mixture on a platter and garnish with the remaining scallion greens.
CASHEW SHRIMP STIR-FRY
This Cashew Shrimp Stir-fry is a Cantonese dish and an all-time favorite. Staying true to Cantonese cuisine, its flavor is mild and delicate--the shrimp are plump and crisp, and the cashews are crunchy and nutty.
Provided by Judy
Categories Fish & Seafood
Time 2h35m
Number Of Ingredients 14
Steps:
- First, prepare the shrimp. Toss the shrimp with 1 teaspoon sugar, baking soda, and 1/4 cup water, gently mixing everything together for a couple minutes. Cover and refrigerate for 2 hours and then rinse under cold running water for 5 minutes to wash away any sugar and baking soda. Pat the shrimp dry thoroughly with a paper towel. Marinate the shrimp with 1/2 teaspoon sesame oil, 1 teaspoon cornstarch, 1/4 teaspoon salt and pinch of white pepper and set aside while you prepare the rest of the ingredients.
- Now, since the dish comes together very quickly, and you want to avoid overcooking the shrimp, it's time to blanch the celery and red bell pepper. Bring a pot of water to a boil and drop the celery and red bell pepper in. After 30 seconds, drain the vegetables and shock them in ice water. Drain completely and set aside.
- Heat 1 1/2 tablespoons oil in a wok over medium heat. Add the minced ginger and chopped scallion and cook for 1 minute. Then turn up the heat to high and add the shrimp. Once the shrimp have just begun to turn pink, add the blanched celery and red bell pepper, along with the last 1/4 teaspoon sugar, the oyster sauce, and the cashews. Mix everything well, and season to taste with salt and white pepper. Serve.
Nutrition Facts : Calories 262 kcal, Carbohydrate 12 g, Protein 17 g, Fat 17 g, SaturatedFat 2 g, Cholesterol 143 mg, Sodium 332 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
ASIAN SHRIMP, VEGGIE 'N CASHEW STIR-FRY
Got the mid-week dinner "frazzles" again? With just the simplest of ingredients, you can whip up this super-easy, colorful and yummy Asian stir-fry in probably less time than it would take you to have Chinese take-out delivered! And this dish is a whole lot healthier too without the addition of excess salt and sugar you find in many restaurant meals. Another great "MPM Dinner in a Flash!" Recipe Inspired by: Chicken and Cashew Nuts Stir-fry from Manila Spoon
Provided by Linda Shapiro, © Meal Planning Maven
Yield about 4
Number Of Ingredients 15
Steps:
- In a large deep frying pan or wok, heat 1 tablespoon oil over medium-high setting. Stir-fry garlic for 1 minute or until it just starts to brown. (do not let it burn) Add shrimp; continue stir-frying for about 2 minutes per side or until just cooked through. Remove to a bowl; cover with a towel to keep warm.
- Add remaining tablespoon of oil to the pan or wok; heat over medium-high setting. Stir-fry peppers, asparagus and carrots for 2 to 3 minutes, or until just crisp-tender. Return shrimp to the pan or wok. Add vinegar, hoisin sauce, edamame and cashews; stir-fry for an additional minute or just until heated through. Drizzle with sesame oil and tamari; sprinkle with sesame seeds and green onions. (if using)
VEGGIE-CASHEW STIR-FRY
Getting my meat-loving husband and two sons, ages 5 and 7, to eat more veggies had always been a struggle until I whipped up this stir-fry. I was shocked when they cleaned their plates and asked for seconds. -Abbey Hoffman, Ashland, Ohio
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, mix soy sauce, water, brown sugar and lemon juice until smooth; set aside., In a large skillet, heat oil over medium-high heat. Stir-fry garlic for 1 minute. Add vegetables; cook until vegetables are crisp-tender, 6-8 minutes., Stir soy sauce mixture and add to pan. Bring to a boil. Add rice and water chestnuts; heat through. Top with cashews.
Nutrition Facts : Calories 385 calories, Fat 16g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 671mg sodium, Carbohydrate 56g carbohydrate (15g sugars, Fiber 6g fiber), Protein 9g protein.
VEGGIE-LOADED CASHEW SHRIMP
Steps:
- To make the sauce, in a medium bowl, mix cornstarch into broth until dissolved. Mix in soy sauce, vinegar, and ginger.
- Bring a wok (or large skillet) sprayed with nonstick spray to medium-high heat. Add mushrooms, onion, and garlic. Cook and stir until slightly softened, 5-6 minutes.
- Season shrimp with onion powder, and add to the wok. Add snow peas and cashews. Cook and stir for about 4 minutes, until shrimp are cooked through.
- Stir sauce mixture, and add it to the wok. Cook and stir until sauce has slightly thickened, about 2 minutes.
- Serve topped with scallions.
Nutrition Facts : Calories 280
SHRIMP, VEGETABLE AND CASHEW STIR-FRY
Steps:
- Whisk cornstarch, egg whites and salt in large bowl until smooth. Add shrimp; toss to coat. Let shrimp stand at room temperature 20 minutes.
- Heat 2 tablespoons oil in large wok or heavy large skillet over medium-high heat. Add shrimp, garlic and ginger and stir-fry until shrimp is cooked through, about 2 minutes. Using slotted spoon, transfer shrimp to plate. Add remaining 1 tablespoon oil to wok. Add broccoli and carrots and stir-fry until vegetables are crisp-tender, about 4 minutes. Add cashews, teriyaki sauce, Sherry and 1/4 teaspoon crushed red pepper and cook 1 minute. Return shrimp to wok and stir-fry until coated with sauce and heated through, about 1 minute. Season with salt and additional crushed red pepper, if desired.
- Spoon shrimp and vegetable mixture onto platter. Spoon cooked rice around edge of platter and serve.
EASY SHRIMP VEGETABLE STIR FRY
Sweet caramelized shrimp and veggies served over a fluffy bed of brown rice makes for an easy and crowd pleasing meal!
Provided by SaraJ
Categories World Cuisine Recipes Asian
Time 35m
Yield 6
Number Of Ingredients 15
Steps:
- Stir the rice and 1 3/4 cup water together in a microwave-safe bowl. Cover, and cook in the microwave on High for 8 minutes until the water is fully absorbed. Fluff with a fork.
- Whisk together the soy sauce, water, honey, cider vinegar, and cornstarch in a small bowl. Set the sauce aside.
- Heat the olive oil in a non-stick skillet over medium heat. Stir in the garlic and cook for 10 seconds. Add the broccoli, carrots, onion, and black pepper; cook and stir until the broccoli and carrots are tender, about 5 minutes. Stir in the mushrooms and cook for 2 minutes. Remove the vegetables from the skillet and set aside.
- Return the skillet to the heat and pour in the sauce mixture; cook for 1 minute. Add the shrimp to the sauce and stir until the shrimp are bright pink on the outside and the meat is no longer transparent in the center and the sauce thickens, about 3 minutes. Stir the vegetables back into the pan and serve over the brown rice.
Nutrition Facts : Calories 317 calories, Carbohydrate 43 g, Cholesterol 172.6 mg, Fat 6.3 g, Fiber 3.3 g, Protein 23.8 g, SaturatedFat 0.9 g, Sodium 1135.1 mg, Sugar 14.2 g
LEMON CASHEW CHICKEN STIR-FRY
Make and share this Lemon Cashew Chicken Stir-Fry recipe from Food.com.
Provided by ImPat
Categories Chicken
Time 35m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in a large skillet over medium-high heat until hot and add chicken; cook and stir 7 to 8 minutes or until chicken is no longer pink in the centre.
- Add mushrooms, green onions and garlic; cook and stir 1 minute or until vegetables are tender and add carrots, chicken broth,k sherry, sugar and lemon peel; cook and stir 1 to 2 minutes more.
- combine lemon juice, cornstarch and pepper in small bowl; stir until smooth.
- Pour cornstarch mixture over chicken; cook and stir 1 to 2 minutes or until slightly thickened.
- Add snow peas; cook and stir 1 minute or until heated through.
- Serve over rice and sprinkle with cashews.
Nutrition Facts : Calories 298, Fat 8, SaturatedFat 1.6, Cholesterol 48.4, Sodium 152.6, Carbohydrate 35.2, Fiber 1.4, Sugar 3.2, Protein 20
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