Jumbo Shrimp W. Cashew Nuts Recipe

Prepare shrimp

Rinse the shrimp under cold water and pat dry with paper towels. Place shrimp in a medium bowl.

Add 2 tbs low-sodium soy sauce, 1 tbs Shaoxing wine, 1 tsp cornstarch and 1 tsp white pepper to the shrimp. Toss well so each shrimp is coated. Let marinate for 10–15 minutes while you prepare other ingredients.

In a small bowl, whisk together 3 tbs chicken or vegetable stock, 1 tbs oyster sauce, 1 tsp light soy sauce, 1 tsp rice vinegar and 1 tsp granulated sugar until sugar dissolves.

Mix 1 tsp cornstarch with 2 tbs cold water to make a slurry, then whisk into the sauce mixture until smooth. Stir in 1 tsp sesame oil. Set sauce aside.

Trim and slice scallions, separating whites from greens. Mince garlic and ginger. Cut red bell pepper into 1/2-inch pieces. If using broccoli, cut into bite-sized florets and blanch for 1 minute in boiling water, then shock in ice water and drain (keeps color and shortens stir-fry time).

Measure out 3 oz cashew halves and pat dry. These will be toasted or lightly fried in the next step.

Toast cashews

Heat a small skillet over medium heat with 1 tsp oil. Add the cashews and toast, stirring constantly, until fragrant and golden brown, about 2–3 minutes. Remove immediately to a plate to prevent burning.

Stir-fry shrimp

Heat a wok or large skillet over high heat until very hot. Add 2 tbs neutral oil and swirl to coat. Add the marinated shrimp in a single layer and stir-fry for 1–2 minutes per side until pink and just cooked through. Remove shrimp to a plate and tent with foil to keep warm. Avoid overcooking.

Aromatics & vegetables

Reduce heat to medium-high and add a drizzle of oil if pan is dry. Add the white parts of the scallions, minced garlic and minced ginger. Stir-fry for 20–30 seconds until fragrant, being careful not to burn the garlic. Add the red bell pepper (and blanched broccoli if using) and stir-fry for 1–2 minutes until vegetables are bright and just tender-crisp.

Combine & glaze

Return the cooked shrimp to the wok and toss with the vegetables. Pour the prepared sauce into the pan and stir constantly; the cornstarch slurry will thicken within 30–60 seconds into a glossy sauce that coats the shrimp and vegetables. If the sauce becomes too thick, add up to 1–2 tbs hot water or stock to loosen to desired consistency.

Finish

Stir in the toasted cashews and the green parts of the scallions. Taste and adjust seasoning with up to 1 tsp salt and 1/2 tsp black pepper as needed. Drizzle 1 tsp sesame oil if you want extra fragrance. Sprinkle optional toasted sesame seeds.

Serve immediately over steamed rice or noodles.