Chinese Cashew Shrimp Stir Fry

Cashew shrimp stir fry is a Cantonese dish, so this is the type of meal that you might expect to ﬁnd in parts of Southeastern China, near Hong Kong. Stir frying, where foods are quickly cooked over high heat in a large wok, or rounded skillet, is a popular cooking method throughout China. This dish is also a great example of how nuts, like cashews, are incorporated into creative seafood, meat, and vegetable dishes throughout China. Here, it is shown served over brown rice.

Filed Under: Asian Heritage Diet, Main dishes, Dinner, Quick & Easy, Staff Favorites

Rating

No votes yet

Active time

15 minutes

Total time

15 minutes

Yield

4 servings

Serving Size

1/4 recipe

Ingredients

4 stalks of celery, chopped

1 red bell pepper, chopped

2 tablespoons canola oil

2-inch piece of ginger, thinly sliced

2 scallions, sliced

1 pound shrimp, peeled and deveined

¾ cup roasted cashews

2 teaspoons low-sodium soy sauce

Instructions

Bring a medium pot of water to a boil, and have a medium bowl of ice water ready nearby. Once boiling, drop in the celery and red bell pepper and cook them for 30 seconds. Then immediately drain them and put them in a bowl of ice water to halt the cooking process.
Heat a wok or large skillet over medium-high heat and then add the oil.
Add the ginger and sautee for 15 seconds. Then carefully add the shrimp in a single layer.
Add the scallions and begin to stir and sautee. Once the shrimp begins to turn pink, add the celery, red bell pepper, and cashews. Add the soy sauce and continue stirring until shrimp is completely cooked, just another minute or soy. Taste and adjust seasoning.

An Oldways recipe, courtesy of Kelly Toups