Cashew Shrimp (腰果虾仁)

• portions: 4 servings
• temps actif: 15 minutes
• temps total: 30 minutes

Ingrédients

1 lb shrimp , peeled and deveined

2 teaspoons Shaoxing wine

1/4 teaspoon salt

2 teaspoons cornstarch

1/2 cup chicken stock

1 tablespoon oyster sauce

1 teaspoon light soy sauce

1 teaspoon sugar

2 teaspoons cornstarch

1/2 teaspoon chicken bouillon powder

1/8 teaspoon white pepper

1/2 cup unsalted cashews , roasted (*Footnote 1)

2 tablespoons peanut oil (or vegetable oil)

2 teaspoons ginger , minced

1 clove garlic , minced

2 green onions , sliced

2 stalk celery , diced on the bias into 1/2” pieces

1/2 red pepper , sliced

Instructions

Combine shrimp, Shaoxing wine, salt, and cornstarch in a medium-sized bowl. Mix well so the shrimp are evenly coated with a thin slurry.

Mix all the sauce ingredients together in a small bowl.

Add 1 tablespoon of oil in a large skillet and heat over medium-high heat until shimmering. Spread the shrimp with minimal overlap. Let cook until the bottom side is light golden, 1 minute or so. Turn to the other side and cook until light golden. Stir a few times until all surfaces turn white. Transfer to a big plate.

Pour in the remaining 1 tablespoon oil, garlic, ginger, and green onion. Stir a few times to release the fragrance.

Add the celery. Stir and cook for 1 minute. Add the pepper and cook for another minute.

Add back the cooked shrimp. Stir the sauce again to dissolve the cornstarch completely. Pour into the pan. Quickly stir a few times until the sauce thickens.

Add the cashews, quickly give it a stir and immediately transfer everything to a plate. Serve hot as a main dish.

Nutrition

• Calories: 303 kcal
• Lipides Totaux: 16.6 g
• Lipides Saturés: 3.3 g
• Cholestérol: 179 mg
• Sodium: 656 mg
• Glucides Totaux: 16.3 g
• Fibres Diététiques: 3 g
• Sucres Totaux: 4.8 g
• Protéines: 23.8 g