CASHEW SHRIMP STIR-FRY
This Cashew Shrimp Stir-fry is a Cantonese dish and an all-time favorite. Staying true to Cantonese cuisine, its flavor is mild and delicate--the shrimp are plump and crisp, and the cashews are crunchy and nutty.
Provided by Judy
Categories Fish & Seafood
Time 2h35m
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 262 kcal, Carbohydrate 12 g, Protein 17 g, Fat 17 g, SaturatedFat 2 g, Cholesterol 143 mg, Sodium 332 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
CASHEW CHICKEN WITH WATER CHESTNUTS
Yummy and easy! What more could you want in a recipe?
Provided by FoodFan
Categories World Cuisine Recipes Asian
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Dissolve the cornstarch in the chicken broth, and stir in the soy sauce, ginger, and hot sauce; set aside. Heat half of the oil in a wok or large skillet over high heat. Stir in the chicken; cook and stir until the chicken is no longer pink, about 5 minutes. Remove the chicken from the wok, and set aside.
- Pour the remaining tablespoon of oil into the wok, and stir in the onion, green bell pepper, and water chestnuts. Cook and stir until the chestnuts are hot, and the onion has softened, about 5 minutes more. Stir up the sauce to redistribute the cornstarch, then pour into the wok, and bring to a boil. Add the reserved chicken, and stir until the sauce thickens, and the chicken is hot. Sprinkle with cashews to serve.
Nutrition Facts : Calories 369.4 calories, Carbohydrate 22.1 g, Cholesterol 58.5 mg, Fat 19.8 g, Fiber 3.1 g, Protein 27.2 g, SaturatedFat 3.8 g, Sodium 892.4 mg, Sugar 4.2 g
BOILED CHESTNUTS
Provided by Food Network
Time 1h5m
Yield 4 servings
Number Of Ingredients 1
Steps:
- In a large pot add enough water to cover the chestnuts and bring to a boil. Add the chestnuts and cook for approximately 45 minutes. Drain the chestnuts and peel off the outer shells.
SHRIMP (OR CHICKEN) WITH CASHEW NUTS
This is so easy to prepare and the taste is incredible. I've adapted this recipe from More Long-life Chinese Cooking From Madame Wong and though it calls for deep-frying the shrimp, or chicken, I usually stir-fry it to make it easier and more healthy. I LOVE this recipe!
Provided by Hey Jude
Categories Onions
Time 30m
Yield 2-3 serving(s)
Number Of Ingredients 14
Steps:
- Combine sauce ingredients and set aside.
- Mix shrimp with cornstarch.
- Heat oil*.
- Deep-fry shrimp (or chicken) until color changes.
- Drain.
- Remove.
- Deep-fry cashews in large strainer until light brown (about 30 seconds).
- Drain, Remove.
- Reheat 2 T.
- oil in wok.
- Fry chilies until dark brown.
- Add scallion and garlic.
- Stir-fry 30 seconds.
- Add onion, stir-fry 1 minute.
- Add green pepper, stir-fry 30 seconds more.
- Remove chilies.
- Pour in sauce, bring to a boil.
- Add shrimp (or chicken) and nuts.
- Mix until shrimp (or chicken) and nuts are glazed.
- Removed to serving platter.
- Serve over rice.
- *You don't HAVE to deep-fry the shrimp and cashews, I usually stir-fry them in 1 T.
- oil* I use peanut oil for this recipe.
CASHEW SHRIMP CURRY
Make and share this Cashew Shrimp Curry recipe from Food.com.
Provided by Sandi From CA
Categories Curries
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a bowl toss the shrimp with curry powder and cinnamon and set aside.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add scallions and sauté for 1 minute.
- Then add mushrooms, water chestnuts and 1/4 cup of cilantro and sauté until mushrooms are tender and transfer to a plate.
- Using the same skillet, add the remaining 1 tablespoon of olive oil and start sautéing the shrimp for about 1 to 2 minutes.
- Add the chicken broth slowly and while stirring constantly.
- Return the sauté mushrooms and water chestnuts to the skillet and season with salt and pepper to taste. Let cook for about 3 to 5 minutes.
- Turn off the heat and add the yogurt slowly stirring constantly and serve immediately over rice.
- Garnish with cashews and 1/4 cup of chopped cilantro.
Nutrition Facts : Calories 507, Fat 19.8, SaturatedFat 4.4, Cholesterol 180.8, Sodium 663, Carbohydrate 52.4, Fiber 6.3, Sugar 10.7, Protein 33.4
CASHEW SHRIMP
Oyster sauce, garlic, and ginger deliver big flavor to succulent sautéed shrimp in this speedy takeout-inspired supper. Roasted cashews and sliced celery add a pleasing crunch.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 20m
Number Of Ingredients 10
Steps:
- Pat shrimp dry with paper towels; toss with 1/2 teaspoon salt and 1/4 teaspoon pepper. In a small bowl, whisk together cornstarch, oyster sauce, and 3/4 cup water.
- Heat a large skillet (preferably cast-iron) over high. Swirl in oil, then add shrimp in a single layer; cook, undisturbed, 1 minute. Continue to cook, stirring occasionally, until almost cooked through, 1 to 2 minutes more. Add celery, garlic, ginger, and red-pepper flakes; cook, still stirring, 1 minute. Add cornstarch mixture; stir until sauce thickens and coats shrimp and vegetables, about 1 minute more. Stir in cashews; serve over rice, topped with celery leaves and more red-pepper flakes.
CASHEW SHRIMP
Since I live near the coast of NC, this is a must have recipe. The shrimp are plentiful here and this recipe makes a wonderful entree.
Provided by CONNIE BOLDA
Categories Seafood
Time 20m
Number Of Ingredients 14
Steps:
- 1. Rinse shrimp and drain. Mix shrimp with the soy sauce. Heat a wok (or heavy large skillet) until hot. Pour in canola oil. Stir fry the shrimp just until pink, remove & set aside, Saute the bell pepper and garlic for one minute making sure garlic does not burn.
- 2. Add water chestnuts and snow peas, heat throughly: remove from heat.
- 3. Sauce:
- 4. Combine chicken broth, cornstarch, lemon pepper and remaining Tablespoon of soy sauce and stir together. Place wok back on heat and add sauce mixture. Cook stirring constantly until thick and bubbling.
- 5. Add shrimp back to the wok and mix well. Sprinkle with cashews & scallions. Serve over fried rice.
SHRIMP WITH SNOW PEAS AND WATER CHESTNUTS
Make and share this Shrimp With Snow Peas and Water Chestnuts recipe from Food.com.
Provided by Jens Kitchen
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Peel and devein shrimp. Combine the sherry and soy sauce in a medium bowl and add shrimp. Marinate in the refrigerator for 30 minutes.
- Meanwhile, heat a wok or large skillet over high heat and add the oil. Add ginger and stir-fry for 1 minute. Add the shrimp (reserving the marinade) and cook until light pink, 2 to 3 minutes.
- Add mushrooms and snow peas and cook for 1 to 2 minutes, until the snow peas are bright green and crisp-tender. Add scallions and water chestnuts and stir-fry until just heated through.
- Add the reserved marinade and cornstarch mixture. Bring to a boil and cook until the sauce thickens. Serve.
Nutrition Facts : Calories 202.4, Fat 8.2, SaturatedFat 1.1, Cholesterol 142.9, Sodium 1152.4, Carbohydrate 10.7, Fiber 2.5, Sugar 3.6, Protein 18.9
SHRIMP WITH WATER CHESTNUTS
Make and share this Shrimp With Water Chestnuts recipe from Food.com.
Provided by Creation In Hope
Categories Rice
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl mix shrimp, garlic, onion, chestnuts and mushrooms.
- In a skillet in hot oil add shrimp mixture.
- Cook stirring constantly, until shrimp are pink and tender (about 3 minutes).
- In a bowl mix cornstarch and sherry.
- Stir until all is dissolved.
- Stir in sugar, salt, soy sauce and chicken broth.
- Pour mixture over shrimp.
- Cook, stirring constantly until slightly thickened.
- Serve over rice.
Nutrition Facts : Calories 465.2, Fat 1.4, SaturatedFat 0.4, Cholesterol 110.4, Sodium 676.7, Carbohydrate 86.7, Fiber 2.4, Sugar 2.5, Protein 19.9
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- Make the sauce next. In another bowl or large measuring cup, combine the tapioca starch with a small splash of the stock. Mix well then add all the remaining sauce ingredients.
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