Shrimps Cashew and Broccoli Stir Fry
Nothing beats the simplicity and flavours of Chinese stir fry dishes, its quick to prepare, and the vegetables are crunchy and vibrant and it definitely tastes good like this recipe. This dish did not take more than 15 minutes of my time, and I guess that’s the key element in Chinese restaurants as dishes like such are prepared really fast they cook only as you order so you enjoy freshly cooked meals.
This dish might not be as popular as Chicken Chow Mein, Yang Chow or Beef and Broccoli but trust me it taste good like the ones mentioned or even better. A simple stir fry of shrimps, broccoli and cashew best enjoyed with freshly cooked jasmine rice.
- 400 g shrimps, peeled and deveined
- 1 large head broccoli, cut into florets
- 1 cup cashews
- 1 white onion, chopped
- 3 cloves garlic, minced
- 1 tsp ginger paste
- 3 tbsp Chinese cooking wine
- 1 cup chicken stock
- 1 tbsp cornstarch
- 1 tbsp sesame oil
- 1 tsp sugar
- freshly ground black pepper
- peanut oil
- Prepare a pot of boiling water with 1 tbsp salt then add broccoli florets for 1 minute. Remove and drain broccoli then place in a bowl of cold water. This stops the cooking process and makes the vegetables crisp and vibrant.
- Heat peanut oil in a wok then add shrimp, garlic, ginger and onions, stir fry until shrimps turn pink. Using a slotted spoon remove shrimps then set aside.
- Add broccoli and cashews then stir fry for 30 seconds in high heat, mix chicken stock, Chinese cooking wine and cornstarch in a separate container until free of lumps then pour into the wok. Bring to a rapid boil until sauce thickens.
- Add the shrimps back together with sesame oil and sugar, mix well then season with salt and freshly ground pepper.