Shrimp stir fry

I’ve made a chicken stir fry before and Keith requested shrimp.  I modified this recipe and cooked as follows:

Cashew Shrimp stir fry

  • 2/3 lb of shrimp, shelled and deveined
  • 1 TB low sodium soy sauce
  • 1 tsp rice vinegar
  • 1 TB canola oil
  • 1 clove garlic minced
  • 1 tsp ginger minced
  • snow pea pods, trimmed
  • 1 can water chestnuts, rinsed and drained
  • 1 can bamboo shoots, rinsed and drained
  • 1 cup chicken stock
  • 1 TB cornstarch
  • 1/4 cup cashews

Toss shrimp with soy sauce and vinegar and marinate 20 minutes.  Heat oil over medium heat in a wok or heavy saute pan.  Add garlic and ginger and stir for 30 – 60 seconds or until fragrant.  Add shrimp and snow peas and cook, tossing until almost cooked through.  Add bamboo shoots and water chestnuts and cook stirring.  Whisk cornstarch and chicken stock together and add to mixture.   Bring to a simmer and stir 3 – 5 minutes until thick.  Pour over rice and add cashews.  Serve with additional soy sauce.

You could any vegetables you like – broccoli, asparagus, red peppers, carrots, etc.

Shrimp stir fry

Shrimp stir fry

We were fortunate to have leftover crab fried rice from Thai carryout on Saturday.  It was extra delicious with that.

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About emenuplan
I love to cook and love to eat. I work full time and have a family so managing good meals during the week requires organization. I'm hoping to share my weekly menu plans and recipes to make things a little easier for those who want to follow along.

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