Shrimp, Vegetable and Cashew Stir-Fry |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Ingredients:
1/4 cup cornstarch |
2 egg whites |
1/4 teaspoon salt |
1 pound uncooked large shrimp, peeled, deveined |
3 tablespoons peanut oil |
1 1/2 tablespoons chopped garlic |
1 1/2 tablespoons chopped peeled fresh ginger |
1 1/2 bunches broccoli, cut into florets |
2 carrots, thinly sliced on diagonal |
1/4 cup cashews |
1/4 cup purchased teriyaki sauce |
3 tablespoons dry sherry |
1/4 teaspoon (or more) dried crushed red pepper |
1 1/2 cups long-grain rice, cooked |
Directions:
1. Whisk cornstarch, egg whites and salt in large bowl until smooth. Add shrimp; toss to coat. Let shrimp stand at room temperature 20 minutes.
2. Heat 2 tablespoons oil in large wok or heavy large skillet over medium-high heat. Add shrimp, garlic and ginger and stir-fry until shrimp is cooked through, about 2 minutes. Using slotted spoon, transfer shrimp to plate. Add remaining 1 tablespoon oil to wok. Add broccoli and carrots and stir-fry until vegetables are crisp-tender, about 4 minutes. Add cashews, teriyaki sauce, Sherry and 1/4 teaspoon crushed red pepper and cook 1 minute. Return shrimp to wok and stir-fry until coated with sauce and heated through, about 1 minute. Season with salt and additional crushed red pepper, if desired.
3. Spoon shrimp and vegetable mixture onto platter. Spoon cooked rice around edge of platter and serve.
|
|