Same sauce as my Asian Chicken and Broccoli but this time, with Shrimp and Cashews!

The key to this dish is my quick Asian base sauce - you could come up with a million combinations of protein and vegetables to stir fry and hit with this sauce at the end to bring it all home.

  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons oyster sauce
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon cornstarch
  • 1 tablespoon peanut oil
  • 1 pound large shrimp, peeled and deveined
  • 2 tablespoons minced peeled fresh ginger or Garden Gourmet fresh ginger in a tube (found in supermarket produce section)
  • 2 cloves garlic, minced
  • 2 scallions, thinly sliced
  • 1/2 cup cashews
  • Whisk together in a small bowl - soy sauce, vinegar, oyster sauce, sesame oil and cornstarch, set aside.
  • In a nonstick wok or large skillet, heat peanut oil over high, add shrimp and cook until they just begin to curl, 3 to 4 minutes.
  • Add ginger, garlic, scallions, and cashews and stir fry for 2 to 3 minutes, until fragrant.
  • Add 1/4 cup water along with soy sauce mixture and cook, stirring, until thickened, about 1 minute.
June 22, 2020
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