Shrimp, Vegetable and Cashew Stir-Fry Recipe

Name: Shrimp, Vegetable and Cashew Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Whisk cornstarch, egg whites and salt in large bowl until smooth.
2
Add shrimp; toss to coat.
3
Let shrimp stand at room temperature 20 minutes.
4
Heat 2 tablespoons oil in large wok or heavy large skillet over medium-high heat.
5
Add shrimp, garlic and ginger and stir-fry until shrimp is cooked through, about 2 minutes.
6
Using slotted spoon, transfer shrimp to plate.
7
Add remaining 1 tablespoon oil to wok.
8
Add broccoli and carrots and stir-fry until vegetables are crisp-tender, about 4 minutes.
9
Add cashews, teriyaki sauce, Sherry and 1/4 teaspoon crushed red pepper and cook 1 minute.
10
Return shrimp to wok and stir-fry until coated with sauce and heated through, about 1 minute.
11
Season with salt and additional crushed red pepper, if desired.
12
Spoon shrimp and vegetable mixture onto platter.
13
Spoon cooked rice around edge of platter and serve.

574

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/4 cup cornstarch, 2 egg whites, 1/4 teaspoon salt, 1 pound uncooked large shrimp, peeled, deveined, and more.

Yes, Shrimp, Vegetable and Cashew Stir-Fry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp, Vegetable and Cashew Stir-Fry

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