Juicy shrimp and crunchy cashews tossed in a savory garlic-ginger sauce with crisp bell peppers and broccoli. A classic Chinese-American takeout favorite made at home in under 30 minutes, perfect for a busy weeknight.
Prep15 min
Cook12 min
Servings4
Serving size: 1 serving
395cal
32gprotein
19gcarbs
23g
Ingredients
454 g shrimp (large, peeled and deveined)
4 tbsp soy_sauce (divided (1 tbsp for marinade, 3 for sauce))
2 tsp cornstarch (divided (1 tsp for marinade, 1 for sauce))
A foolproof guide to cooking perfectly fluffy brown rice on the stovetop. With its nutty flavor and satisfyingly chewy texture, this wholesome grain is a versatile and healthy base for your favorite Indian curries, dals, and stir-fries.
Crisp-tender snow peas steamed to perfection and lightly seasoned. A quick, healthy, and vibrant green side dish that pairs wonderfully with chicken, fish, or rice, ready in under 10 minutes.
About Cashew Shrimp Stir-Fry, Brown Rice and Steamed Snow Peas
Protein-packed cashew shrimp with fiber-rich brown rice – a healthy, energy-giving delight!
This chinese_american dish is perfect for dinner. With 724.02 calories and 39.3g of protein per serving, it's a muscle-gain option for your meal plan.
fat
chicken_broth
(low-sodium)
3 tbsp vegetable_oil (divided)
0.75 cup raw_cashews (unsalted)
4 clove garlic (minced)
1 inch ginger_root (peeled and grated)
1 medium bell_pepper (any color, cut into 1-inch pieces)
1.5 cup broccoli (cut into small florets)
3 stalk scallion (chopped, green parts only for garnish)
Instructions
1
Marinate the Shrimp (15 minutes)
Pat the shrimp thoroughly dry with paper towels. This is key for a good sear.
In a medium bowl, combine the shrimp, 1 tbsp soy sauce, 1 tsp cornstarch, Shaoxing wine, and white pepper.
Toss well to coat evenly. Set aside to marinate for at least 15 minutes while you prepare the remaining ingredients.
2
Prepare the Stir-Fry Sauce (2 minutes)
In a small bowl, whisk together the remaining 3 tbsp soy sauce, oyster sauce, rice vinegar, toasted sesame oil, sugar, the remaining 1 tsp cornstarch, and the chicken broth.
Whisk until the cornstarch and sugar are fully dissolved. Set aside.
3
Toast the Cashews (2-3 minutes)
Heat a large wok or skillet over medium-high heat. Add 1 tbsp of vegetable oil.
Add the raw cashews and toast, stirring constantly, until they are fragrant and light golden brown, about 2-3 minutes.
Quickly remove the cashews from the wok with a slotted spoon and set aside on a plate. Be careful as they can burn quickly.
4
Stir-Fry Aromatics and Vegetables (4-5 minutes)
Return the wok to high heat and add the remaining 2 tbsp of oil.
Add the minced garlic and grated ginger. Stir-fry for about 30 seconds until fragrant.
Add the broccoli florets and stir-fry for 2 minutes. Add the bell pepper pieces and continue to stir-fry for another 2-3 minutes until the vegetables are crisp-tender.
5
Cook the Shrimp (2-3 minutes)
Push the vegetables to the sides of the wok, creating a clear space in the center.
Add the marinated shrimp to the center in a single layer. Let them cook undisturbed for about 60-90 seconds per side, until they turn pink and opaque.
Once cooked, toss the shrimp with the vegetables.
6
Combine and Serve (1-2 minutes)
Give the prepared sauce a final whisk and pour it into the wok over the shrimp and vegetables.
Stir everything together continuously. The sauce will thicken quickly, in about 1-2 minutes.
Turn off the heat. Stir in the toasted cashews and chopped scallions.
Serve immediately over steamed jasmine rice.
Servings
4
Serving size: 1 serving
261cal
5gprotein
53gcarbs
3gfat
Ingredients
1.5 cup brown rice (long-grain or basmati recommended)
3.75 cup water (for cooking)
1 tsp vegetable oil (optional, prevents sticking)
Instructions
1
Prepare the rice
Place the brown rice in a fine-mesh sieve and rinse under cold running water until the water runs clear, about 1-2 minutes.
For a softer texture, you can soak the rinsed rice in fresh water for 30 minutes, then drain it completely.
2
Combine ingredients and bring to a boil
In a medium saucepan with a heavy bottom and a tight-fitting lid, combine the drained rice, 3.75 cups of water, and optional vegetable oil.
Bring the mixture to a rolling boil over high heat, which takes about 5-7 minutes.
3
Simmer the rice
Once boiling, immediately reduce the heat to the lowest possible setting.
Cover the saucepan with the lid and let it cook undisturbed for 40 minutes. It's important not to lift the lid.
4
Rest and fluff the rice
After 40 minutes, turn off the heat and let the rice stand, still covered, for an additional 10 minutes to absorb the remaining steam.
Remove the lid and gently fluff the rice with a fork to separate the grains before serving.
