Thursday, April 4, 2013

Simple Stir fry

For the longest time I've always made Thursday my international meal night. This may not qualify as authentic Asian food but it has great appeal in both taste and preparation.  Spicy cashew shrimp stir fry is fast to make, and may just become a repeat offender - it is that good!

  • To make you will need

  • 1 tablespoon EACH soy sauce, dark sesame oil, and rice cooking wine (this is actually called sweet rice cooking seasoning). Mix all three together
  • 1-inch piece peeled fresh ginger, minced
  • 3 cloves garlic, minced
  • 1/2 to 1 teaspoon crushed red pepper flakes
  • 2 tablespoons vegetable oil - divided
  • 2 ribs celery, thinly sliced (about 3 cups)
  • 3/4 cup roasted salted cashews (4 ounces)
  • 3/4 teaspoon salt, divided
  • 1 pound peeled and cleaned medium shrimp, tails off
  • 3 scallions, thinly sliced white and green, separated
  • Cooked jasmine rice


Mix the soy sauce, sesame oil and wine, in a medium bowl, set aside. Mince the ginger, garlic, and red pepper flakes in a mini chopper.
Heat a large nonstick skillet over high heat until very hot, about 2 minutes. Add 1 tablespoon of the vegetable oil, the celery and cashews. Season with 1/4 teaspoon salt, and stir-fry until the celery turns jade green, about 3 minutes. Transfer the mixture to a plate.
Return the skillet to high heat. Add the remaining 1 tablespoon oil, the shrimp and the remaining 1/2 teaspoon salt, and stir-fry until shrimp turn pink and curl up, about 2 minutes. Add the ginger-garlic mixture and the scallion whites, and stir-fry until fragrant, about 1 minute. Return the celery and cashews to the pan with most of the scallion greens and the reserved soy sauce mixture and stir over the heat for about 1 minute to mix together evenly and blend flavors. Mound the rice on a plate, top with shrimp mixture, and garnish with the remaining scallion greens.

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