cashew shrimp with a kick
(1 rating)
My adaptation of various recipes, made to my taste preferences. If you don't like spicy food, you can omit the red pepper flakes altogether. I also sometimes add sliced baby corn and/or water chestnuts. But if you add too many extras, you may need to increase the sauce ingredients proportionately.
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(1 rating)
yield
4 serving(s)
prep time
10 Min
cook time
10 Min
method
Stove Top
Ingredients For cashew shrimp with a kick
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1 1/2 lbmedium shrimp, peeled & deveined
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1 Tbspcornstarch
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2 Tbspoyster sauce
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3/4 cwater
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2 Tbspcanola or grapeseed oil
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1/2 cred bell pepper, thinly sliced
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5celery stalks, including leaves
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3 clovegarlic, grated
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3inch piece ginger, grated
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1/4 tspred pepper flakes (or to taste)
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1/2 croasted salted cashews
How To Make cashew shrimp with a kick
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1Place the shrimp in a small bowl and season with salt and pepper. Set aside. In a separate small bowl, whisk together the cornstarch, oyster sauce, and water. Set aside.
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2Cut the celery on the bias (not crosswise), into 1/4 inch slices. Save some of the leaves for the garnish. Grate the garlic and ginger. Set aside.
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3Heat a large heavy skillet or wok over high heat. Add the oil, and when it shimmers add the shrimp, trying to keep it in a single layer. Cook for 1 minute, then toss for another minute.
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4Add the bell pepper, celery, garlic, ginger, and red pepper flakes. Cook for another minute while stirring.
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5Stir the oyster sauce mixture, then add it to the pan. Keep stirring until the sauce thickens and coats all the ingredients.
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6Stir in the cashews. Serve over rice and garnish with the celery leaves. Pass more crushed red pepper flakes at the table for those that want a bigger spicy kick.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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