Shrimp (or Chicken) with Cashew Nuts |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 3 |
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This is so easy to prepare and the taste is incredible. I've adapted this recipe from More Long-life Chinese Cooking From Madame Wong and though it calls for deep-frying the shrimp, or chicken, I usually stir-fry it to make it easier and more healthy. I LOVE this recipe! Ingredients:
1 lb shrimp, shelled and deveined or 1 lb boneless skinless chicken breast, cubed |
1 tablespoon cornstarch |
2 -4 cups oil, for deep-frying |
1/2 cup cashews, i use regular roasted salted cashews for this recipe |
10 whole dried red chilies |
1 green onion, cut into 1 inch pieces |
1 clove garlic, minced |
1/2 onion, in large dice |
1 green pepper, in large dice |
1/4 cup chicken stock |
2 tablespoons light soy sauce |
1 teaspoon red wine vinegar |
1 teaspoon cornstarch, dissolved in |
2 teaspoons water |
Directions:
1. Combine sauce ingredients and set aside.
2. Mix shrimp with cornstarch.
3. Heat oil*.
4. Deep-fry shrimp (or chicken) until color changes.
5. Drain.
6. Remove.
7. Deep-fry cashews in large strainer until light brown (about 30 seconds).
8. Drain, Remove.
9. Reheat 2 T.
10. oil in wok.
11. Fry chilies until dark brown.
12. Add scallion and garlic.
13. Stir-fry 30 seconds.
14. Add onion, stir-fry 1 minute.
15. Add green pepper, stir-fry 30 seconds more.
16. Remove chilies.
17. Pour in sauce, bring to a boil.
18. Add shrimp (or chicken) and nuts.
19. Mix until shrimp (or chicken) and nuts are glazed.
20. Removed to serving platter.
21. Serve over rice.
22. *You don't HAVE to deep-fry the shrimp and cashews, I usually stir-fry them in 1 T.
23. oil* I use peanut oil for this recipe.
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