SPICY SHRIMP, CELERY, AND CASHEW STIR-FRY
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 4 (1 1/4 cup or 7-ounce) servings
Number Of Ingredients 12
Steps:
- Mix the soy sauce, sesame oil and wine, in a medium bowl, set aside. Mince the ginger, garlic, and red pepper flakes in a mini chopper.
- Heat a large nonstick skillet over high heat until very hot, about 2 minutes. Add 1 tablespoon of the vegetable oil, the celery and cashews. Season with 1/4 teaspoon salt, and stir-fry until the celery turns jade green, about 3 minutes. Transfer the mixture to a plate.
- Return the skillet to high heat. Add the remaining 1 tablespoon oil, the shrimp and the remaining 1/2 teaspoon salt, and stir-fry until shrimp turn pink and curl up, about 2 minutes. Add the ginger-garlic mixture and the scallion whites, and stir-fry until fragrant, about 1 minute. Return the celery and cashews to the pan with most of the scallion greens and the reserved soy sauce mixture and stir over the heat for about 1 minute to mix together evenly and blend flavors. Mound the mixture on a platter and garnish with the remaining scallion greens.
SHRIMP STIR-FRY
Tender shrimp and crisp vegetables are stir-fried with a garlic and ginger flavored sauce made from Swanson® Chicken Stock, soy sauce and sesame oil, for a savory seafood and vegetable stir-fry.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Stir the cornstarch, stock, soy sauce and sesame oil in a small bowl until the mixture is smooth.
- Heat 1 tablespoon vegetable oil in a 12-inch skillet over medium-high heat. Add the shrimp and stir-fry until they're cooked through. Remove the shrimp from the skillet.
- Heat the remaining vegetable oil in the skillet. Add the vegetables, ginger and garlic powder and stir-fry until the vegetables are tender-crisp.
- Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the shrimp to the skillet and cook until the mixture is hot and bubbling. Serve over the rice.
Nutrition Facts : Calories 428.4 calories, Carbohydrate 58.4 g, Cholesterol 172.6 mg, Fat 9.1 g, Fiber 2.8 g, Protein 26.9 g, SaturatedFat 1.6 g, Sodium 653.1 mg, Sugar 4.6 g
VEGGIE-CASHEW STIR-FRY
Getting my meat-loving husband and two sons, ages 5 and 7, to eat more veggies had always been a struggle until I whipped up this stir-fry. I was shocked when they cleaned their plates and asked for seconds. -Abbey Hoffman, Ashland, Ohio
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, mix soy sauce, water, brown sugar and lemon juice until smooth; set aside., In a large skillet, heat oil over medium-high heat. Stir-fry garlic for 1 minute. Add vegetables; cook until vegetables are crisp-tender, 6-8 minutes., Stir soy sauce mixture and add to pan. Bring to a boil. Add rice and water chestnuts; heat through. Top with cashews.
Nutrition Facts : Calories 385 calories, Fat 16g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 671mg sodium, Carbohydrate 56g carbohydrate (15g sugars, Fiber 6g fiber), Protein 9g protein.
EASY SHRIMP VEGETABLE STIR FRY
Sweet caramelized shrimp and veggies served over a fluffy bed of brown rice makes for an easy and crowd pleasing meal!
Provided by SaraJ
Categories World Cuisine Recipes Asian
Time 35m
Yield 6
Number Of Ingredients 15
Steps:
- Stir the rice and 1 3/4 cup water together in a microwave-safe bowl. Cover, and cook in the microwave on High for 8 minutes until the water is fully absorbed. Fluff with a fork.
- Whisk together the soy sauce, water, honey, cider vinegar, and cornstarch in a small bowl. Set the sauce aside.
- Heat the olive oil in a non-stick skillet over medium heat. Stir in the garlic and cook for 10 seconds. Add the broccoli, carrots, onion, and black pepper; cook and stir until the broccoli and carrots are tender, about 5 minutes. Stir in the mushrooms and cook for 2 minutes. Remove the vegetables from the skillet and set aside.
- Return the skillet to the heat and pour in the sauce mixture; cook for 1 minute. Add the shrimp to the sauce and stir until the shrimp are bright pink on the outside and the meat is no longer transparent in the center and the sauce thickens, about 3 minutes. Stir the vegetables back into the pan and serve over the brown rice.
Nutrition Facts : Calories 317 calories, Carbohydrate 43 g, Cholesterol 172.6 mg, Fat 6.3 g, Fiber 3.3 g, Protein 23.8 g, SaturatedFat 0.9 g, Sodium 1135.1 mg, Sugar 14.2 g
SHRIMP WITH VEGETABLES STIR-FRY
For a delicious one skillet meal, try this recipe. It is so easy and is so healthy with the yummy veggies and shrimp.-Cathy Dawe, Kent, Ohio
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the salad dressing, soy sauce and ginger; set aside 2 tablespoons. In a large skillet or wok, cook and stir carrot in remaining dressing mixture over medium heat for 5 minutes. Stir in the remaining vegetables. Cook and stir for 5-7 minutes or until crisp-tender. Remove vegetables with a slotted spoon and keep warm., In the same skillet, add shrimp and reserved dressing mixture. Cook and stir over medium heat until shrimp turn pink. Return vegetables to pan; heat through. Serve with rice.
Nutrition Facts : Calories 355 calories, Fat 9g fat (1g saturated fat), Cholesterol 168mg cholesterol, Sodium 770mg sodium, Carbohydrate 43g carbohydrate (6g sugars, Fiber 3g fiber), Protein 24g protein.
VEGETABLE AND CASHEW STIR FRY
Edamame (green soybeans) are one of my favorite beans. The beans, along with the nuts, make this a pretty substantial dish with no need for tofu or meat. The veggies add lots of vitamin A & C. This is mildly flavored, suitable for a family. Add garlic and/or red pepper flakes and/or sesame oil for a stronger taste. Since BF is not fond of broccoli we substituted asparagus. Serve over white or brown rice. From a vegetarian "minute meals" cookbook.
Provided by Kumquat the Cats fr
Categories Rice
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In medium saucepan, prepare rice according to package directions.
- If the cashews are unroasted, preheat oven to 400 degrees Fahrenheit, sprinkle cashews on cookie sheet and toast for about 10-12 minutes or until they start to turn brown.
- Meanwhile, rinse edamame under cold water and drain.
- In a cup, stir together the broth, soy sauce and cornstarch.
- Heat the oil in a large wok or deep skillet (preferable nonstick) over high heat. Add the red pepper, edamame, asparagus (broccoli), carrots and ginger and stir fry for 3-4 minutes, or until asparagus (broccoli florets) is crisp-tender.
- Add the cashews and scallions and stir fry for 2 more minutes.
- Stir the broth mixture to recombine and add to the vegetables. Bring to a boil, and cook for 2 minutes, stirring, or until sauce is thickened and bubbly and the mixture is heated through. Serve over rice.
More about "shrimp vegetable and cashew stir fry recipes"
CASHEW SHRIMP STIR-FRY - THE WOKS OF LIFE
From thewoksoflife.com
5/5 (6)Total Time 2 hrs 35 minsCategory Fish & SeafoodCalories 262 per serving
- First, prepare the shrimp. Toss the shrimp with 1 teaspoon sugar, baking soda, and 1/4 cup water, gently mixing everything together for a couple minutes. Cover and refrigerate for 2 hours and then rinse under cold running water for 5 minutes to wash away any sugar and baking soda. Pat the shrimp dry thoroughly with a paper towel. Marinate the shrimp with 1/2 teaspoon sesame oil, 1 teaspoon cornstarch, 1/4 teaspoon salt and pinch of white pepper and set aside while you prepare the rest of the ingredients.
- Now, since the dish comes together very quickly, and you want to avoid overcooking the shrimp, it's time to blanch the celery and red bell pepper. Bring a pot of water to a boil and drop the celery and red bell pepper in. After 30 seconds, drain the vegetables and shock them in ice water. Drain completely and set aside.
- Heat 1 1/2 tablespoons oil in a wok over medium heat. Add the minced ginger and chopped scallion and cook for 1 minute. Then turn up the heat to high and add the shrimp. Once the shrimp have just begun to turn pink, add the blanched celery and red bell pepper, along with the last 1/4 teaspoon sugar, the oyster sauce, and the cashews. Mix everything well, and season to taste with salt and white pepper. Serve.
SHRIMP AND VEGETABLE STIR FRY - CHINA SICHUAN FOOD
From chinasichuanfood.com
EASIEST VEGETABLE STIR FRY | THE RECIPE CRITIC
From therecipecritic.com
SHRIMP STIR-FRY - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
ASIAN SHRIMP, VEGGIE ‘N CASHEW STIR-FRY - MEAL …
From mealplanmaven.com
SHRIMP AND VEGETABLE STIR-FRY RECIPE | MYRECIPES
From myrecipes.com
10 BEST THAI SHRIMP AND VEGETABLE STIR FRY RECIPES
From yummly.com
SHRIMP AND VEGETABLE STIR FRY RECIPE - COOKIN CANUCK
From cookincanuck.com
BEST SHRIMP AND CASHEW STIR-FRY WITH VEGETABLES RECIPE
From recipeland.com
4.7/5 (6)Total Time 30 minsServings 6Calories 282 per serving
CASHEW SHRIMP WITH VEGGIES STIR-FRY + MORE HEALTHY STIR …
From hungry-girl.com
Servings 2Calories 280 per servingCategory Lunch & Dinner Recipes
SHRIMP STIR FRY - SPEND WITH PENNIES
From spendwithpennies.com
QUICK SHRIMP STIR FRY | A 10 MINUTE STIR FRY RECIPE | MANTITLEMENT
From mantitlement.com
SHRIMP AND VEGETABLE STIR-FRY | RICARDO
From ricardocuisine.com
STIR-FRY VEGETABLES WITH SHRIMP - COOKNEASY MAIN DISH, SHRIMP
From cookneasy.com
STIR-FRIED VEGETABLES WITH TOASTED CASHEWS RECIPE
From foodandwine.com
SHRIMPS STIR FRY WITH CASHEWS AND SUGAR SNAP PEAS
From asianinamericamag.com
SHRIMP AND VEGETABLE STIR FRY WITH LEMON AND GARLIC
From rachelcooks.com
CASHEW SHRIMP (EASY TO MAKE!) - THE ENDLESS MEAL®
From theendlessmeal.com
THAI FOOD RECIPE: SHRIMP AND CASHEW NUTS STIR FRY
From joysthaifood.com
SHRIMP CASHEW STIR FRY - SUGAR, SPICE AND GLITTER
From sugarspiceandglitter.com
EASY SHRIMP CASHEW STIR FRY - SLAP DASH MOM
From slapdashmom.com
CASHEW SHRIMP AND MANGO STIR FRY - CASHEW SHRIMP RECIPE - HOW …
From howsweeteats.com
SHRIMP LO MEIN RECIPE - EATING ON A DIME
From eatingonadime.com
EASY CASHEW SHRIMP STIR-FRY - KIT'S KITCHEN
From kitskitchen.com
HASSLE-FREE SHRIMP STIR-FRY RECIPES
From healthyrecipes101.com
SHRIMP STIR FRY WITH VEGETABLES - FORK IN THE KITCHEN
From forkinthekitchen.com
SHRIMP & CASHEW STIR-FRY - THE COOKING MOM
From thecookingmom.com
SHRIMP, VEGETABLE AND CASHEW STIR-FRY RECIPE - FOOD NEWS
From foodnewsnews.com
EASY SHRIMP STIR FRY WITH VEGETABLES - BOWL OF DELICIOUS
From bowlofdelicious.com
BEST SPICY CASHEW SHRIMP RECIPE - HOW TO MAKE SPICY CASHEW …
From thepioneerwoman.com
SHRIMP, VEGETABLE AND CASHEW STIR-FRY - BIGOVEN.COM
From bigoven.com
CASHEW SHRIMP RECIPE: A SAUCY SKILLET WITH SHRIMP, CASHEWS, AND …
From healthyrecipes101.com
EASY SHRIMP AND VEGETABLE SKILLET - COOKIN' WITH MIMA
From cookinwithmima.com
EASY SHRIMP AND VEGETABLE STIR FRY RECIPE - HOSTESS AT HEART
From hostessatheart.com
SHRIMP AND CASHEW STIR-FRY | CANADIAN LIVING
From canadianliving.com
SHRIMP STIR FRY - COOKING CLASSY
From cookingclassy.com
20-MINUTE EASY STIR-FRY SHRIMP AND VEGETABLE - COOK LIKE ASIAN
From cooklikeasian.com
SHRIMP AND PEAS STIR FRY BEST RECIPES
From findrecipes.info
SHRIMP, KALE AND CASHEW STIR-FRY - MEDITERRASIAN
From mediterrasian.com
You'll also love