Veggie Loaded Cashew Shrimp Recipes

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.

BEV'S JAZZED-UP CASHEW SHRIMP

Steps:

• Combine peanut and sesame oils in a large skillet; heat on med; add and brown dried red chili pepper.
• Add green onion and minced garlic and saute for 30 seconds.
• Add chopped onion and red bell pepper; cook, stirring on med-low heat for 3 minutes, or until vegetables are crisp-tender; remove 10 red chili peppers.
• Add shrimp and cook until almost pink, about 3 minutes.
• Add peas, broth, salt, freshly grated ginger, ground ginger.
• Bring to a boil, reduce heat, cover and simmer for 5 minutes.
• In a bowl, mix soy sauce, red wine vinegar and cornstarch; stir into shrimp; cook and stir for 1 minute.
• Stir in cashews.
• Serve immediately.

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.