Shrimp, Vegetable and Cashew Stir-Fry
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4
- 1/4 teaspoon salt
- 3 tablespoons dry sherry
- 1/4 cup cornstarch
- 2 egg whites
- 1/4 cup cashews
- 3 tablespoons peanut oil
- 1 pound uncooked large shrimp, peeled, deveined
- 1 1/2 tablespoons chopped garlic
- 1 1/2 tablespoons chopped peeled fresh ginger
- 1 1/2 bunches broccoli, cut into florets
- 2 carrots, thinly sliced on diagonal
- 1/4 cup purchased teriyaki sauce
- 1/4 teaspoon (or more) dried crushed red pepper
- 1 1/2 cups long-grain rice, cooked
- Carbohydrate 90 g(30%)
- Cholesterol 143 mg(48%)
- Fat 17 g(25%)
- Fiber 8 g(33%)
- Protein 31 g(63%)
- Saturated Fat 3 g(15%)
- Sodium 1457 mg(61%)
- Calories 639
Preparation Whisk cornstarch, egg whites and salt in large bowl until smooth. Add shrimp; toss to coat. Let shrimp stand at room temperature 20 minutes. Heat 2 tablespoons oil in large wok or heavy large skillet over medium-high heat. Add shrimp, garlic and ginger and stir-fry until shrimp is cooked through, about 2 minutes. Using slotted spoon, transfer shrimp to plate. Add remaining 1 tablespoon oil to wok. Add broccoli and carrots and stir-fry until vegetables are crisp-tender, about 4 minutes. Add cashews, teriyaki sauce, Sherry and 1/4 teaspoon crushed red pepper and cook 1 minute. Return shrimp to wok and stir-fry until coated with sauce and heated through, about 1 minute. Season with salt and additional crushed red pepper, if desired. Spoon shrimp and vegetable mixture onto platter. Spoon cooked rice around edge of platter and serve.
Preparation Whisk cornstarch, egg whites and salt in large bowl until smooth. Add shrimp; toss to coat. Let shrimp stand at room temperature 20 minutes. Heat 2 tablespoons oil in large wok or heavy large skillet over medium-high heat. Add shrimp, garlic and ginger and stir-fry until shrimp is cooked through, about 2 minutes. Using slotted spoon, transfer shrimp to plate. Add remaining 1 tablespoon oil to wok. Add broccoli and carrots and stir-fry until vegetables are crisp-tender, about 4 minutes. Add cashews, teriyaki sauce, Sherry and 1/4 teaspoon crushed red pepper and cook 1 minute. Return shrimp to wok and stir-fry until coated with sauce and heated through, about 1 minute. Season with salt and additional crushed red pepper, if desired. Spoon shrimp and vegetable mixture onto platter. Spoon cooked rice around edge of platter and serve.
