#CHINESE FOOD CASHEW SHRIMP HOW TO#

Measurements and more details on cooking are mentioned in our ‘cashew shrimp recipe’ card listed at the bottom of this article. Serve the beautiful sauté with cooked rice. All will finish in about 3 minutes, perfectly done.įinally, add the cashews and sauce and reduce for about 30 seconds - that’s how quick it is. Add the shrimp and, regardless of size, cook just until both sides turn red, then add the veg. Heat a large skillet over medium heat, and sauté the aromatics until they’re fragrant. The cornstarch slurry goes in first, then the seasonings, and lastly, the sesame oil.

#CHINESE FOOD CASHEW SHRIMP HOW TO#

How to Make Cashew Shrimpįirst, start by measuring out all of the sauce ingredients and mix them together in a bowl. Have some cooked rice prepared, too - we sometimes rely on frozen rice packets, because they’re so darn convenient. Cornstarch and water: the basic thickener for many Chinese sauces.įinally, you’ll also need carrots and green beans, cut into segments similar in size.Sesame oil: a lingering scent and extra healthy fats.Paprika and red pepper flakes: adjust the heat to your preference.

These two are found in a lot of Asian recipes. Oyster sauce: umami and extra thickness.The sauce for this cashew and shrimp skillet requires: They’re not exactly a perfect replica for cashews, but they will work. Still, they are quite costly, so peanuts can be used instead. In terms of size and texture, macadamia is closer to cashews compared to peanuts. Get the right kind (roasted, unsalted) and you won’t need to do anything with them prior to cooking. If you’re not using medium-sized shrimp as we do, alter the cooking time accordingly - we have some tips for you in the how-to section to come.Ĭashews don’t usually come already roasted and unsalted, so read the labels carefully as you shop. Delicate proteins like shrimp cook quickly, and therefore, overcook easily. When it comes to cooking meat or seafood, size matters. The resulting nutritional facts can be seen in the nutritional label at the bottom of this article. Once happy with the taste, we tackled the portion size to keep all of our concerns within a reasonable range. Cashew, shrimp, and oil are calorie-rich components, and the glaze is also made from ingredients high in sodium, so with this recipe, there was a lot to deal with. For a main dish, for instance, we make sure it’s got moderate levels of calories, saturated fats, and sodium. To this protein-rich stir-fry we also add some veggies, which are packed with micronutrients such as vitamin A, C, K, folic acid, and many more.īesides these benefits, there’s another aspect of our recipes that we are proud of.Īs creative as we get with food, there are some boundaries that we strictly work within to help you build a healthy diet.

Shrimp is rich in not just proteins but also brain-healthy fatty acids - omega 3s. These nutrients play a role in maintaining a healthy brain function as well as the development of a strong body. This type of fat is associated with lower risks of heart disease, unlike saturated fats - the kind that’s often found in animal sources like meat and dairy, and some plant sources like coconut or palm oils.īy including cashews in your meal, you can also expect an additional intake of iron, copper, vitamin B6, magnesium, and a small amount of protein as well. Loaded with healthy monounsaturated fats, cashews can be considered a healthier alternative fat source.

Chinese food cashew shrimp