10 Minute Cashew Shrimp

10 Minute Cashew Shrimp

from errenskitchen.com
10 min
4 servings

Sweet, crunchy shrimp are stir-fried with crunchy, sweet cashew nuts in this classic Chinese dish that's perfect for weeknight dinners.

Ingredients

  • ¼ cup Low Sodium Soy Sauce ( or regular soy sauce)
  • 1 Tablespoon Rice Wine Vinegar
  • 1 Tablespoon Packed Brown Sugar
  • 2 Tablespoons Oyster Sauce
  • ½ teaspoon Toasted Sesame Oil
  • 3 Tablespoons Vegetable Oil
  • 1 pound shrimp (cleaned and seasoned with a little salt & pepper)
  • 3 cloves garlic (chopped)
  • 1 inch piece fresh ginger (peeled & grated)
  • ¼ cup Sherry
  • 2 Tablespoons Cornstarch (mixed well with ¼ cup of cold water until smooth)
  • 1 cup Cashews (Unsalted )
  • Ground white pepper to taste (you can use black if need be)
  • 2 Green Onions (Sliced)
  • Cooked Rice for Serving

Directions

  1. 1

    In a small bowl, mix together the soy sauce, rice wine vinegar, brown sugar, oyster sauce, and sesame oil. Set aside.

  2. 2

    Heat the vegetable oil in a wok or large skillet over high heat and add the shrimp and stir fry until pink (about 2 minutes). Remove from wok and set aside.

  3. 3

    Using the same pan, add in the garlic and ginger and stir to combine. Cook for about a minute.

  4. 4

    Pour in the sherry. Stir it around, scraping the bottom of the pan to loosen all the flavorful bits that may have stuck to the wok. Cook for about 2 minutes to cook off the alcohol.

  5. 5

    Turn the heat to medium-low and pour in the sauce mixture, then mix in the cornstarch mixture. Stir the sauce for 1 to 2 minutes to thicken, then add the cashews and pepper (to taste). stir to coat everything with the sauce. You can add a little water if the sauce looks too thick.  Add the shrimp to the sauce.

  6. 6

    Sprinkle on the green onions. Serve with cooked rice.