Asian Shrimp Veggie N Cashew Stir Fry Food

CASHEW SHRIMP STIR-FRY

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.

SPICY SHRIMP, CELERY, AND CASHEW STIR-FRY

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.

ASIAN SHRIMP STIR-FRY

Steps:

• Mix first 4 ingredients until blended; set aside for later use. Cook pasta as directed on package, omitting salt.
• Meanwhile, heat oil in large skillet on medium heat. Add shrimp; stir-fry 2 min. Add vegetables; stir-fry 2 min. or until shrimp turn pink and vegetables are crisp-tender. Remove from heat.
• Drain pasta. Add to shrimp mixture along with the dressing mixture; mix lightly. Sprinkle with nuts.

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.

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.

ASIAN SHRIMP, VEGGIE 'N CASHEW STIR-FRY

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)

SHRIMP (OR CHICKEN) WITH CASHEW NUTS

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.