Shrimp and Cashew Stir-Fry

Author: Canadian Living

You can replace the shrimp with any leftover cooked meat, such as chicken, beef or pork. This recipe is great for kids old enough to use the stove (with grown-up supervision) because it doesn't need to be cooked over high heat like most stir-fries. Let little ones work on the easier parts of the meal.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: April 2005

Ingredients

  • 1 tablespoon vegetable oil
  • 1 cup unsalted cashew
  • 2 teaspoons minced gingerroot
  • 2 cloves garlic minced
  • 3 cups mixed fresh vegetables
  • 12 oz peeled deveined large raw shrimp (thawed and drained, if frozen)
Stir-Fry Sauce:
  • 1/2 cup chicken stock
  • 2 teaspoons cornstarch
  • 1/4 cup hoisin sauce
  • 1/4 cup thick teriyaki sauce
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil

Method

Stir-fry Sauce: In bowl, stir stock with cornstarch until cornstarch is dissolved. Stir in hoisin sauce, soy sauce and sesame oil; set aside.

In wok or large skillet, heat oil over medium heat. Fry cashews, ginger and garlic, stirring constantly, for 30 seconds.

Add vegetables and 1/2 cup (125 mL) water; cover and steam until you can easily stick a fork in vegetables, 3 minutes.

Add shrimp to vegetable mixture. Give stir-fry sauce a good stir; pour into wok. Toss with vegetables and shrimp. Cover and simmer, stirring occasionally, until sauce is thick and bubbly and shrimp is pink and curled, about 3 minutes.

Nutritional facts <b>Per serving:</b> about

  • Sodium 985 mg
  • Protein 21 g
  • Calories 375.0
  • Total fat 22 g
  • Cholesterol 97 mg
  • Saturated fat 4 g
  • Total carbohydrate 26 g

%RDI

  • Iron 28.0
  • Fibre 0.0
  • Folate 20.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 7.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 42.0
  • Vitamin C 48.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Shrimp and Cashew Stir-Fry

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