This stir fry recipe is by no means traditional. I was just tinkering in the kitchen, wondering what would be interesting to put in a stir fry, and ended up with this recipe. I've tinkered with it until I got the ingredients just right. I hope you'll enjoy it too!
12 oz. shrimp
4 garlic cloves, minced
2 T. olive oil
2 T. cornstarch
about 3 T. olive oil for saute
2 oz. cashews (one bag)
1 large onion, diced 1½" x 1½"
4 oz. Chinese pea pods
8 oz. can water chestnuts, drained (5 oz. dry weight)
crushed red peppers
Mix shrimp, garlic, olive oil and cornstarch, set aside. Measure and prepare remaining ingredients.
Heat olive oil in a wok at medium temperature, then saute cashews until they turn light brown. Add shrimp mixture and continue cooking until shrimp are firm (about 3 minutes). Add onion and continue cooking until the onion is only slightly softened. Add pea pods and cook only until they begin to lose their crispness. Add water chestnuts and cook until they are just warmed.
Season with salt and pepper, add crushed pepper to desired degree of spiciness. Serve over steamed rice.
6 oz. shrimp
2 garlic cloves, minced
1 T. olive oil
1 T. cornstarch
about 2 T. olive oil for saute
1 oz. cashews (half of 2 oz. bag)
4 oz. onion, diced 1½" x 1½"
2 oz. Chinese pea pods
2 1/2 oz. water chestnuts, drained (½ of 8 oz. can)
Filed under Seafood Tagged fish, stir fried, dinner