June 22, 2020Asian
Cashew Shrimp
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.
Ingredients
- 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
Instructions
- 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.