Veggie Loaded Cashew Shrimp Recipes

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SHRIMP, VEGETABLE AND CASHEW STIR-FRY



Shrimp, Vegetable and Cashew Stir-Fry image

Provided by Beth H. Fishman

Categories     Garlic     Ginger     Rice     Vegetable     Stir-Fry     Cashew     Shrimp     Fall     Bon Appétit     New York

Yield Serves 4

Number Of Ingredients 14

1/4 cup cornstarch
2 egg whites
1/4 teaspoon salt
1 pound uncooked large shrimp, peeled, deveined
3 tablespoons peanut oil
1 1/2 tablespoons chopped garlic
1 1/2 tablespoons chopped peeled fresh ginger
1 1/2 bunches broccoli, cut into florets
2 carrots, thinly sliced on diagonal
1/4 cup cashews
1/4 cup purchased teriyaki sauce
3 tablespoons dry Sherry
1/4 teaspoon (or more) dried crushed red pepper
1 1/2 cups long-grain rice, cooked

Steps:

  • Whisk cornstarch, egg whites and salt in large bowl until smooth. Add shrimp; toss to coat. Let shrimp stand at room temperature 20 minutes.
  • Heat 2 tablespoons oil in large wok or heavy large skillet over medium-high heat. Add shrimp, garlic and ginger and stir-fry until shrimp is cooked through, about 2 minutes. Using slotted spoon, transfer shrimp to plate. Add remaining 1 tablespoon oil to wok. Add broccoli and carrots and stir-fry until vegetables are crisp-tender, about 4 minutes. Add cashews, teriyaki sauce, Sherry and 1/4 teaspoon crushed red pepper and cook 1 minute. Return shrimp to wok and stir-fry until coated with sauce and heated through, about 1 minute. Season with salt and additional crushed red pepper, if desired.
  • Spoon shrimp and vegetable mixture onto platter. Spoon cooked rice around edge of platter and serve.

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