Shrimp, vegetable and cashew stir-fry

1 servings

Ingredients

Quantity Ingredient
¼ cup Cornstarch
2 Egg whites
¼ teaspoon Salt
1 pounds Uncooked large shrimp; peeled, deveined
3 tablespoons Peanut oil
1½ tablespoon Chopped garlic
1½ tablespoon Chopped peeled fresh ginger
1½ bunch Broccoli; cut into florets
2 Carrots; thinly sliced on
; diagonal
¼ cup Cashews
¼ cup Purchased teriyaki sauce
3 tablespoons Dry Sherry
¼ teaspoon Dried crushed red pepper; (or more)
1½ cup Long-grain rice; cooked

Directions

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 ¼ 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.

Serves 4.

Bon Appetit November 1994

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