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
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
- Iron 28.0
- Folate 20.0
- Calcium 7.0
- Vitamin A 42.0
- Vitamin C 48.0