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-> [Asian, Chinese, Ethnic, Exotic, Seafood, Shrimp, Stir-fry] -> [Shrimp and cashew stir-fry Recipe] |
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Shrimp and cashew stir-fry
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| Artist: |
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| Categories: |
Asian, Chinese, Ethnic, Exotic, Seafood, Shrimp, Stir-fry |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1
| lbs | Medijum sized shrimp uncook | | 1/3
| cup | Dry roasted cashews | | 3
| tbsp | Peanut oil | | 1
| med | Onion, slivered | | 1/2
| cup | Celery sliced | | 6
| oz | Mushrooms sliced | | 1
| | Clove garlic, minced | | 1
| tsp | Cornstarch | | 2
| tbsp | Soy sauce | | 1/4
| cup | Chicken stock | | 2
| cup | Shredded fresh spinach | | 1/4
| lbs | Pea pods | | | Cooked brown rice |
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Procedures:
| 1 | 1) shell and devein the shrimp, set aside. | | 2 | 2) stir cashwews in heated oil in a large frying pan until they give off a nutlike aroma and begin to brown. | | 3 | Remove with a slotted spoon and reserve. | | 4 | To same oil add onion and celery. | | 5 | Cook, stirring occasionally, over medium-high heat until onions are translucen, about 3 minutes. | | 6 | Add mushrooms and cook until they become brown. | | 7 | Mix in garlic and shrimp, stirring until shrim turn pink. | | 8 | 3) mix cornstarch smoothly with soy sauce and chicken stock. | | 9 | To shrimp mixture add the spinach and peas sit 30 seconds. | | 10 | Mix in constarch mixture, stirring just until thicken. | | 11 | Taste, add salt, if needed. | | 12 | Sprinkle with reserved cashews. | | 13 | 4) serve shrimp over brown rice. |
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