Cashew Shrimp Stir-fry
User Reviews
5
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Prep Time
2 hrs 30 mins
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Cook Time
5 mins
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Total Time
2 hrs 35 mins
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Servings
4 servings
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Calories
262 kcal
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Course
Main Course
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Cuisine
Chinese
Cashew Shrimp Stir-fry
Description
This Cashew Shrimp Stir-fry starts with shrimp prepared by marinating in sugar and baking soda, which helps tenderize the meat. After rinsing and drying, the shrimp are further marinated with sesame oil, cornstarch, salt, and white pepper to enhance flavor and improve the coating for cooking. Celery and red bell pepper are quickly blanched then shocked in ice water to keep their crispness while maintaining a bright color.
The stir-fry uses neutral cooking oil heated in a wok with fresh minced ginger and scallions to create a fragrant base. Roasted cashews add a toasty crunch that complements the juicy shrimp and vegetables. Oyster sauce brings umami depth and slight sweetness that ties the dish together. Cooking over high heat preserves the shrimp's tenderness and ensures the vegetables maintain a snappy texture.
The recipe notes highlight the importance of roasting raw cashews gently in a wok with oil on medium-low heat to avoid burning, as toasted cashews provide richer flavor. This dish can be served promptly to retain textural contrasts and fresh flavors.
Ingredients
- 8 oz. Shrimp 225g, peeled and deveined, medium
- 1 1/4 teaspoon sugar (divided)
- 1/8 teaspoon baking soda
- 1/4 cup water
- 1/2 teaspoon sesame oil
- 1 teaspoon cornstarch
- salt
- white pepper
- 4 talks celery (sliced at a 45 degree angle)
- 1/2 red bell pepper (sliced)
- 1 1/2 tablespoons neutral cooking oil generic cooking oil
- 2 lices ginger (minced)
- 1 scallion (chopped)
- 2 teaspoons oyster sauce
- 3/4 cup cashews (roasted; see note)
Instructions
- First, prepare the shrimp. Toss the shrimp with 1 teaspoon sugar, baking soda, and 1/4 cup water, gently mixing everything together for a couple minutes. Cover and refrigerate for 2 hours and then rinse under cold running water for 5 minutes to wash away any sugar and baking soda. Pat the shrimp dry thoroughly with a paper towel. Marinate the shrimp with 1/2 teaspoon sesame oil, 1 teaspoon cornstarch, 1/4 teaspoon salt and pinch of white pepper and set aside while you prepare the rest of the ingredients.
- Now, since the dish comes together very quickly, and you want to avoid overcooking the shrimp, it's time to blanch the celery and red bell pepper. Bring a pot of water to a boil and drop the celery and red bell pepper in. After 30 seconds, drain the vegetables and shock them in ice water. Drain completely and set aside.
- Heat 1 1/2 tablespoons oil in a wok over medium heat. Add the minced ginger and chopped scallion and cook for 1 minute. Then turn up the heat to high and add the shrimp. Once the shrimp have just begun to turn pink, add the blanched celery and red bell pepper, along with the last 1/4 teaspoon sugar, the oyster sauce, and the cashews. Mix everything well, and season to taste with salt and white pepper. Serve.
Notes
- Roast raw cashews starting with a cold wok over medium-low heat with oil, stirring frequently to avoid burning; cool before adding to dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 262 kcal
% Daily Value*
| Calories | 262kcal | 13% |
| Carbohydrates | 12g | 4% |
| Protein | 17g | 34% |
| Fat | 17g | 26% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 143mg | 48% |
| Sodium | 332mg | 14% |
| Potassium | 340mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 675IU | 14% |
| Vitamin C | 23mg | 26% |
| Calcium | 107mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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