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.

close video ad
Unmutetoggle ad audio on off