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File in: Oil, Entree

Cashew Shrimp

Serves 4

  • 3 tbsp. oil
  • 1/2 tsp. pepper
  • 3/4 tsp. salt
  • 1 tbsp. cornstarch
  • 1/2 lb. shrimp (shelled and deveined )
  • 6 garlic cloves (minced)
  • 8 scallions (cut into 1 inch pieces, white and green parts separated or one onion chopped)
  • 2 carrots (quartered and chopped)
  • 1 green pepper (choppped)
  • 2 stalks celery (halved lengthwise and chopped)
  • 2 tbsp. rice vinegar
  • 3 tbsp. hoisin sauce
  • 3/4 cup cashews (toasted)

Heat 1 tablespoon oil in wok or large skillet over medium high heat. Add shrimp and cook until almost done. Remove from pan and set aside. Heat rest of oil and add white parts of scallions or onion, carrots, green pepper, celery, garlic, salt and pepper. Stir frequently and cook for about 5-6 minutes until vegetables begin to soften slightly but still are crisp. Add shrimp and cornstarch and stir. Add vinegar and cook 30 seconds until evaporated. Add hoisin sauce and 1/4 cup water. Cook about 1 minute. Stir in scallion greens and cashews. Serve over white rice.