Simple Shrimp, Cashew, and Vegetables Stir-Fry
Cook: Sharon Yam (@yamsandchips)
Prep time: 5 minutes
Cook time: 8-10 minutes
Servings: 2 servings
Course: Entree
Cuisine: Chinese
Difficulty: Easy
If you make this recipe, snap a photo and hashtag it #hkersfood - we’d LOVE to see how yours turn out on Instagram, Facebook and Twitter! You might even be featured by us ;)
Ingredients
⅔ cup roasted cashews
385g shrimps (peeled and deveined)
1 small bell pepper
1 small summer squash
½ tsp minced ginger
1 clove minced garlic
1 tsp mirin
1 ½ tsp cornstarch
Salt, to taste
White pepper, to taste
1 ¼ tsp sugar, divided
2 tsp light soy sauce
Oyster sauce
1 tbsp cooking oil (more if needed)
1 long stalk green scallion
Tip: You may replace the bell pepper and squash with other veggies. Carrots, celery, or snap peas are all good options.
Method
Toss the shrimps in cornstarch, mirin, and a small pinch of salt and white pepper. Set aside.
Cut the squash and bell peppers into medium-sized chunks.
Heat up the oil in a wok or pan. Add minced ginger and garlic. Cook for a minute.
Add diced vegetables. Cook for 5 minutes until they start to become tender. Season the vegetables with 1 tsp light soy sauce and ¼ tsp sugar.
Transfer into a bowl and set aside.
Drain the shrimps from the marinade, and add them to the wok. If the wok is no longer greased, add more cooking oil. Turn the heat up to high, stirring frequently with a spatula.
Once the shrimps begin to turn pink in about 45 seconds, turn the heat down. Add a pinch of salt.
Add the vegetables back into the wok. Add sugar and oyster sauce. Stir to combine.
Taste the dish, and adjust the seasoning according to your preference.
Garnish with chopped green scallion. Serve immediately.
Side Note: Shrimps cook extremely quickly. Make sure to be fast as you move through Steps 6-9.
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