Cashew Shrimp is a simple, fresh, and delectable meal made using store-bought cashew nuts and shrimp.
I adore that Chinese restaurants in the United States of America provide a unique lunch menu.
For around $5-$7, you may purchase a whole dinner consisting of an entrée, rice, and a bowl of soup.
When I’m too lazy to prepare lunch or don’t have lunch plans with my friends, I invariably wind up at a Chinese restaurant, where I can get my dose of inexpensive and satisfying Chinese food.
I’ve started going to a Chinese restaurant near my house recently.
I’ve had a variety of items from their special lunch menu, but I’m particularly fond of their cashew shrimp—a simple stir-fry of shrimp, cashew nuts (my favorite nut), snow peas, carrots, and canned straw mushrooms.
I’m prejudiced since I adore shrimp and cashew nuts, but I felt their cashew shrimp had “wok hei” (wok breath), with juicy and bouncy shrimp, and the sauce was the essence of Cantonese cooking—light, savory, and covers the shrimp and seasonings.
As a result, I decided to try it at home today. I attempted to recreate the same flavor with little less oil. The outcome is this lovely, delectable, and appetizing cashew shrimp meal that pairs perfectly with steaming white rice.
This is an excellent option for a small family of 2-3 people when served alongside other foods.
When it comes to shrimp, I often purchase them from Asian stores, where they cost between $5 and $6 a pound, depending on the size of the shrimp and whether they are shelled or not.
This is a bargain, as the price at typical grocery stores, such as Whole Foods, may easily quadruple.
Shrimp is a delectable food, and your family can enjoy it more frequently if you know where to find the cheapest shrimp.
Try this cashew shrimp dish; I’m sure you’ll agree that it’s delicious. This recipe has a low-calorie count of 484 calories per serving.
- 2 tbsp oil
- Shrimp shelled and deveined, 8 oz. (226 g)
- 1-inch piece ginger, peeled and cut thinly (2 cm)
- 2.2 ounces (56 g) a handful of snow peas
- 1/4 small carrot, peeled and thinly sliced
- 1/4 cup halved canned straw mushrooms
- 1/2 cup rinsed roasted cashew nuts
- 1 tsp cornstarch
- 1 tsp egg white
- 1 tbsp oyster sauce
- 5 tbsp water
- 1 tsp Shaoxing wine (optional)
- 1 tsp sesame oil
- 1 tsp sugar
- 3 dashes freshly ground white pepper
- 1 teaspoon starch de maize
- 1 pinch sodium chloride
- For 15 minutes, marinate the shrimp in the Marinade. In a small dish, combine all of the ingredients for the sauce and whisk well to combine.
- When 1 tablespoon of oil has been added to a wok, heat it. When the oil is hot, add the marinated shrimp to the wok and quickly swirl until half-cooked or the shrimp’s surface turns opaque or white. Prepare and set away from the dish.
- Clean and add 1 tbsp of oil to the wok. Add the sliced ginger and stir-fry until the gingery scent emanates when the oil is hot. Stir in the snow peas, carrot, mushroom, and cashew nuts, followed by the shrimp and sauce. Stir-fry the shrimp continually until they are cooked through. Include a small amount of water if the sauce gets too thick. Remove from the oven and serve with steaming rice. As soon as possible, serve with steaming rice.