Shrimp with Green Peas and Cashew
Looking for an easy dinner idea? Shrimp with green peas and cashews is ready in minutes yet packs incredible flavor. Perfect over steamed rice or noodles!
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 pound medium shrimp, peeled and deveined
- 1 egg white
- 1 tablespoon cornstarch
- 2 tablespoons oil
- 1 onion, peeled and sliced thinly
- 2 cloves garlic, peeled and sliced thinly
- 1 large carrot, peeled and sliced thinly
- 2 stalks celery, sliced thinly on a bias
- 1 cup frozen green peas, thawed
- 1/2 cup roasted cashews, unsalted
- salt and pepper to taste
- 1/2 cup water
- 1/4 cup light soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons Chinese cooking wine
- 1 teaspoon brown sugar
- 1 teaspoon cornstarch.
Instructions
- 1
In a bowl, combine egg white and cornstarch. Whisk until frothy. well.
- 2
Add shrimp and coat evenly. Marinate for about 10 to 15 minutes and drain well.
- 3
In a bowl, combine stir-fry sauce ingredients: water, soy sauce, oyster sauce, Chinese cooking wine, brown sugar, and the 1 teaspoon cornstarch. Whisk until smooth. Set aside.
- 4
In a wok or wide pan over high heat, heat 2 tablespoons of the oil. Add shrimp and cook until the color changes to pink. Remove from pan and keep warm.
- 5
Remove excess oil except for about 1 tablespoon. Add onions and garlic and cook until softened.
- 6
Add carrots and celery and cook, stirring regularly, for about 30 to 40 seconds or until half done.
- 7
Add stir fry sauce (make sure to stir first to disperse cornstarch) and bring to a simmer until slightly thickened.
- 8
Add green peas and shrimp. Continue to cook, stirring to combine, for about 3 to 5 minutes or until green peas and shrimps are heated through and vegetables are tender yet crisp.
- 9
Add roasted cashews and gently toss to combine.
- 10
Season with salt and pepper to taste. Serve hot.