Side Pannel
Shrimp and Cashew Stir-Fry
Shrimp and Cashew Stir-Fry
- Recipe Submitted by ADMIN on 09/26/2007
Category: Seafood, Shellfish
Ingredients List
- 1 lb Medijum sized shrimp uncook
- 1/3 c Dry roasted cashews
- 3 tb Peanut oil
- 1 md Onion, slivered
- 1/2 c Celery sliced
- 6 oz Mushrooms sliced
- 1 Clove garlic, minced
- 1 ts Cornstarch
- 2 tb Soy sauce
- 1/4 c Chicken stock
- 2 c Shredded fresh spinach
- 1/4 lb Pea pods
- Cooked brown rice
Directions
1) Shell and devein the shrimp, set aside.
2) Stir cashwews in heated oil in a large frying pan until they give off a
nutlike aroma and begin to brown. Remove with a slotted spoon and reserve.
To same oil add onion and celery. Cook, stirring occasionally, over
medium-high heat until onions are translucen, about 3 minutes. Add
mushrooms and cook until they become brown. Mix in garlic and shrimp,
stirring until shrim turn pink.
3) Mix cornstarch smoothly with soy sauce and chicken stock. To shrimp
mixture add the spinach and peas sit 30 seconds. Mix in constarch mixture,
stirring just until thicken. Taste, add salt, if needed. Sprinkle with
reserved cashews.
2) Stir cashwews in heated oil in a large frying pan until they give off a
nutlike aroma and begin to brown. Remove with a slotted spoon and reserve.
To same oil add onion and celery. Cook, stirring occasionally, over
medium-high heat until onions are translucen, about 3 minutes. Add
mushrooms and cook until they become brown. Mix in garlic and shrimp,
stirring until shrim turn pink.
3) Mix cornstarch smoothly with soy sauce and chicken stock. To shrimp
mixture add the spinach and peas sit 30 seconds. Mix in constarch mixture,
stirring just until thicken. Taste, add salt, if needed. Sprinkle with
reserved cashews.
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