Cashew Shrimp Stir-Fry
AsianSeafoodEasy25 minBy Northstar
Ingredients
Servings
4
- 1 lb medium shrimp, peeled and deveined
- 4 tsp cornstarch
- 0.3 tsp granulated sugar
- 0.3 tsp baking soda
- 0.3 tsp salt
- 1/8 tsp black pepper
- 0.8 cup unsalted cashews
- 0.5 cup vegetable oil
- 0.5 cup onion, chopped
- 0.3 cup red bell pepper, chopped
- 1 clove garlic, minced
- 1 cup zucchini, unpeeled and chopped
- 3 0.5 cup cooked rice, for serving
Instructions
- 1
Cut the shrimp in half lengthwise. In a small bowl, combine the cornstarch, sugar, baking soda, salt, and pepper. Add the shrimp and toss gently to coat. Let stand for 15 minutes.
- 2
Heat the oil in a large skillet over medium heat. Add the shrimp and cook, stirring constantly, for 3 to 5 minutes until pink and just cooked. Remove and set aside.
- 3
Drain off most of the oil, leaving about 2 tablespoons in the skillet. Sauté the onion, red bell pepper, and garlic until tender.
- 4
Add the zucchini and sauté for 2 minutes.
- 5
Return the shrimp to the pan. Add the cashews and cooked rice. Cook over low heat, stirring constantly, until thoroughly heated.
- 6
Spoon into a serving dish and garnish with red pepper rings.
Tags
asian