cashew shrimp with a kick
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.
prep time
10 Min
cook time
10 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 1 1/2 pounds medium shrimp, peeled & deveined
- 1 tablespoon cornstarch
- 2 tablespoons oyster sauce
- 3/4 cup water
- 2 tablespoons canola or grapeseed oil
- 1/2 cup red bell pepper, thinly sliced
- 5 - celery stalks, including leaves
- 3 cloves garlic, grated
- 3 - inch piece ginger, grated
- 1/4 teaspoon red pepper flakes (or to taste)
- 1/2 cup roasted salted cashews
How To Make cashew shrimp with a kick
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Step 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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Step 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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Step 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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Step 4Add the bell pepper, celery, garlic, ginger, and red pepper flakes. Cook for another minute while stirring.
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Step 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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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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