Shrimp and Cashew Stir-Fry

By The Canadian Living Test Kitchen

250 people added this to their Recipe Box

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	375375 cal
pro	21 g21g pro
total fat	22 g22g total fat
sat. fat	4 g4g sat. fat
carb	26 g26g carb
fibre	4 g4g fibre
chol	97 mg97mg chol
sodium	985 mg985mg sodium
% RDI:	-
calcium	77 calcium
iron	2828 iron
vit A	4242 vit A
vit C	4848 vit C
folate	2020 folate

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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.

Ingredients

1 tbsp vegetable oil 1 1tbsp tbspvegetable oil
1 cup unsalted cashews 1 1cup cupunsalted cashewunsalted cashews
2 tsp minced gingerroot 2 2tsp tspminced gingerroot
2 cloves garlic , minced2 2cloves garlic, minced
3 cups mixed fresh vegetables 3 3cups cupsmixed fresh vegetables
12 12oz ozpeeled deveined large raw shrimp, (thawed and drained, if frozen)
Stir-Fry Sauce:
1/2 cup chicken stock 1/2 1/2cup cupchicken stock
2 tsp cornstarch 2 2tsp tspcornstarch
1/4 cup hoisin sauce 1/4 1/4cup cuphoisin sauce or thick teriyaki sauce
2 tbsp soy sauce 2 2tbsp tbspsoy sauce
1 tsp sesame oil 1 1tsp tspsesame oil

Preparation

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.

Additional information :

Vegetables
Use any vegetables you like, such as sliced sweet red, green, yellow or orange peppers; sliced zucchini; sliced mushrooms; thinly sliced carrot; chopped onions; or snow peas that have had the ends snipped off. To reduce the amount of knife handling, you can buy many ingredients that require no preparation. Look for bottles of minced garlic and ginger, bags of broccoli and cauliflower florets, baby carrots, small button mushrooms, sugar snap peas, green beans and broccoli slaw.

Tip
Defrost shrimp on a large plate in the refrigerator for 24 hours before using in this dish. Don't defrost shrimp at room temperature because harmful bacteria can quickly multiply.

Source : Canadian Living Magazine: April 2005