Cashew Shrimp Stir-fry
This Cashew Shrimp Stir-fry is a Cantonese dish and an all-time favorite. Staying true to Cantonese cuisine, its flavor is mild and delicate––the shrimp are plump and crisp, and the cashews are crunchy and nutty.
8 oz. medium shrimp, peeled and deveined
1/4 teaspoon sugar
1/2 teaspoon sesame oil
1 teaspoon cornstarch
salt and white pepper
1 British cucumber
1 1/2 tablespoons oil
2 slices ginger, minced
1 scallion, chopped
2 teaspoons oyster sauce
3/4 cup roasted cashews
Step 1: Marinate the shrimp with 1/2 teaspoon sesame oil, 1 teaspoon cornstarch, 1/4 teaspoon salt and pinch of white pepper and set aside for 20 minutes.
Step 2: Cut the carrot and cucumber. Slice the ginger and garlic.
Step 3: Heat 1 1/2 tablespoons oil in a wok over medium heat. Add shrimp and stir fry till the shrimps change color. Take out the shrimp and set aside.
Step 4: Add the minced ginger and chopped scallion and cook for 1 minute. Then add the carrot and cucumber. Stir fry for 2 minutes.
Step 5: Add the shrimps along with the 1/4 teaspoon sugar, the oyster sauce, and the cashews. Mix everything well, and season to taste with salt and white pepper.