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
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
Oyster sauce, garlic, and ginger deliver big flavor to succulent sautéed shrimp in this speedy takeout-inspired supper. Roasted cashews and sliced celery add a pleasing crunch.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 20m
Number Of Ingredients 10
Steps:
- Pat shrimp dry with paper towels; toss with 1/2 teaspoon salt and 1/4 teaspoon pepper. In a small bowl, whisk together cornstarch, oyster sauce, and 3/4 cup water.
- Heat a large skillet (preferably cast-iron) over high. Swirl in oil, then add shrimp in a single layer; cook, undisturbed, 1 minute. Continue to cook, stirring occasionally, until almost cooked through, 1 to 2 minutes more. Add celery, garlic, ginger, and red-pepper flakes; cook, still stirring, 1 minute. Add cornstarch mixture; stir until sauce thickens and coats shrimp and vegetables, about 1 minute more. Stir in cashews; serve over rice, topped with celery leaves and more red-pepper flakes.
SHRIMP (OR CHICKEN) WITH CASHEW NUTS
This is so easy to prepare and the taste is incredible. I've adapted this recipe from More Long-life Chinese Cooking From Madame Wong and though it calls for deep-frying the shrimp, or chicken, I usually stir-fry it to make it easier and more healthy. I LOVE this recipe!
Provided by Hey Jude
Categories Onions
Time 30m
Yield 2-3 serving(s)
Number Of Ingredients 14
Steps:
- Combine sauce ingredients and set aside.
- Mix shrimp with cornstarch.
- Heat oil*.
- Deep-fry shrimp (or chicken) until color changes.
- Drain.
- Remove.
- Deep-fry cashews in large strainer until light brown (about 30 seconds).
- Drain, Remove.
- Reheat 2 T.
- oil in wok.
- Fry chilies until dark brown.
- Add scallion and garlic.
- Stir-fry 30 seconds.
- Add onion, stir-fry 1 minute.
- Add green pepper, stir-fry 30 seconds more.
- Remove chilies.
- Pour in sauce, bring to a boil.
- Add shrimp (or chicken) and nuts.
- Mix until shrimp (or chicken) and nuts are glazed.
- Removed to serving platter.
- Serve over rice.
- *You don't HAVE to deep-fry the shrimp and cashews, I usually stir-fry them in 1 T.
- oil* I use peanut oil for this recipe.
KUNG PAO SHRIMP WITH CASHEWS
Chiles add heat to succulent shrimp with cashews. It is essential to have all ingredients cut and ready before you start. From Food & Wine magazine.
Provided by SharleneW
Categories Szechuan
Time 18m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a bowl, mix the orange juice, vinegar, soy sauce, sugar and cornstarch.
- In a wok or large frypan, 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.
- 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.
- Stir in the cashews and sesame oil; serve.
Nutrition Facts : Calories 421.4, Fat 24.9, SaturatedFat 4.3, Cholesterol 143.2, Sodium 1541, Carbohydrate 29.3, Fiber 3.2, Sugar 12.3, Protein 23.6
KEN HOM'S SHRIMP WITH CASHEW NUTS
Provided by Moira Hodgson
Categories dinner, easy, main course
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Peel the shrimp, reserving the shells, and sprinkle them with salt. Rinse thoroughly, drain and repeat the process two more times. Blot dry with paper towels.
- Combine the shrimp with the coating ingredients in a medium-size bowl. Mix well and refrigerate for about 20 minutes.
- Heat a wok or large skillet until it is hot and add the peanut oil. When the oil is just warm, quickly add the shrimp, stir to separate and turn off the heat. Allow the shrimp to sit in the warm oil for about 2 minutes. Drain in a colander set inside a stainless steel bowl, retaining some of the oil.
- Wipe the wok clean, return 1 1/2 tablespoons of the drained oil to the wok. And add the ginger and scallions, stir-frying for 30 seconds. Stir in the cashew nuts and salt, and continue to stir-fry for another 30 seconds. Return the shrimp to the wok with the remaining ingredients and stir-fry for another 2 minutes. Turn out on a platter and serve at once.
Nutrition Facts : @context http, Calories 459, UnsaturatedFat 28 grams, Carbohydrate 11 grams, Fat 37 grams, Fiber 1 gram, Protein 20 grams, SaturatedFat 6 grams, Sodium 752 milligrams, Sugar 3 grams, TransFat 0 grams
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