Special Advertiser Content

Amy’s Shrimp & Cashew Stir-Fry



1 tablespoon cornstarch

1/4 cup dry white wine

1/4 cup chicken stock

2 to 3 tablespoons canola oil, divided

1 pound uncooked medium to large shrimp, peeled & deveined

4 cups fresh stir-fry veggies (broccoli, carrots, pea pods, peppers, etc)

2 to 3 cloves garlic, minced

1/3 cup cashews

1 to 3 teaspoons soy sauce

1 teaspoon sesame oil

3 scallions, optional


Whisk together first three ingredients in a bowl and set aside. Heat 1 tablespoon canola oil over med-high heat in a large sauté pan or wok. Add shrimp and cook on one side for about a minute. Flip over shrimp and cook another minute or so until it just turns pink. Remove shrimp to a plate. Add another 1 to 2 tablespoons oil to the pan. Add the stir fry veggies and cook over medium to high heat for a minute or two, stirring often. Add garlic and cook another 30 seconds, stirring constantly. Add cornstarch mixture and shrimp back to the pan. Bring to a boil until sauce thickens. If too thick add a bit more stock. Add sesame oil and soy sauce to taste. Serve over steamed white or brown rice. Garnish with extra cashews and scallions on top.