Shrimp and Cashew Stir-Fry
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.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 375 |
| pro | 21 g |
| total fat | 22 g |
| sat. fat | 4 g |
| carb | 26 g |
| fibre | 4 g |
| chol | 97 mg |
| sodium | 985 mg |
| % RDI: | - |
| calcium | 7% |
| iron | 28% |
| vit A | 42% |
| vit C | 48% |
| folate | 20% |
-
1 tbsp (15 mL) vegetable oil
1 cup (250 mL) unsalted cashews
2 tsp (10 mL) minced gingerroot
2 cloves garlic, minced (or 2 tsp/10 mL bottled minced garlic)
3 cups (750 mL) vegetables (see below)
12 oz (375 g) peeled deveined large shrimp (thawed and drained if frozen)
Stir-fry Sauce:
1/2 cup (125 mL) chicken stock
2 tsp (10 mL) cornstarch
1/4 cup (50 mL) hoisin sauce or thick teriyaki sauce
2 tbsp (25 mL) soy sauce
1 tsp (5 mL) sesame 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
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »