Cashew Shrimp

Method5 steps · about 25 min

1. 1

   Step 1: Peel and devein shrimp (12 oz) if needed. Mix the cornstarch (1 1/2 tsp) and fish sauce (1 tsp) together, then white pepper (1/4 tsp), and coat the shrimp evenly. Keep refrigerated while preparing the other ingredients.

   Uses 12 oz shrimp · 1 1/2 tsp cornstarch for shrimp marinade · 1 tsp fish sauce for shrimp marinade · 1/4 tsp white pepper for shrimp marinade

   
2. 2

   Step 2: Wash snow peas (3 oz) and remove strings. Rinse king oyster mushrooms (3 oz) and halve lengthwise, then slice diagonally about 1/4 inch thick. Slice celery (3 oz) diagonally to the same thickness. Peel the carrot (3 oz) and slice the measured 3 oz into 1/4-inch rounds, optionally notching the sides for a flower shape. Peel and thinly slice ginger (1 oz). Peel, trim and thinly slice garlic (1/4 oz). Wash the measured green-onion whites (1 oz) and cut into small triangles.

   Uses 3 oz snow peas · 3 oz king oyster mushrooms · 3 oz celery · 3 oz carrot · 1 oz ginger · 1/4 oz garlic · 1 oz green-onion whites · Clean water for washing vegetables and aromatics

   
3. 3

   Step 3: Mix oyster sauce (1 tbsp), sugar (1/2 tsp), salt (1/2 tsp), the separate 2 tsp sauce wine, potato starch (1 tsp) and 1 tbsp sauce water until smooth. Taste this clean sauce and adjust only if desired before it contacts the shrimp.

   Uses 1 tbsp oyster sauce · 1/2 tsp sugar · 1/2 tsp salt · 2 tsp cooking wine for sauce · 1 tsp potato starch for sauce · 1 tbsp water for sauce

   
4. 4

   Step 4: Bring the 4 cups blanching water to a boil. Add prepared carrot and cook 15–20 seconds; add celery and king oyster mushrooms for 40–50 seconds, then snow peas for 20–30 seconds. Lift all vegetables into a separate cold-water bowl, then drain after 2–3 minutes. Add the marinated shrimp to the boiling blanching water and cook 30–40 seconds as the source first-stage guide; lift out and set aside for immediate stir-frying.

   Uses 4 cups water for blanching · Prepared carrot celery king oyster mushrooms and snow peas · Cold water for cooling blanched vegetables · Marinated shrimp

   
5. 5

   Step 5: Heat the dry wok on high for 20–30 seconds. Reduce to low and add the separate 1 tbsp stir-frying oil, prepared garlic and ginger; stir-fry 20–30 seconds until aromatic. Increase to medium, add prepared green-onion whites and cook 20–30 seconds. Add drained blanched vegetables, increase to high and stir-fry 20–30 seconds. Add blanched shrimp and stir-fry 20–30 seconds. Lower heat, add the separate 1 tbsp stir-frying wine and stir-fry 20–30 seconds. Stir the prepared sauce again and add while tossing; use the source 20–30-second guide, continuing until sauce boils and thickens and shrimp are firm, pearly and opaque throughout. Turn off heat and mix in sesame oil (1 tsp) and the separate 1 tsp finishing oil. Use the same 2 oz roasted-cashew supply either entirely on top, or toss some through and scatter the remainder over the plated shrimp and vegetables.

   Uses 1 tbsp oil for stir-frying · Prepared garlic ginger and green-onion whites · Drained blanched vegetables · Blanched shrimp · 1 tbsp cooking wine for stir-frying · Prepared stir-fry sauce · 1 tsp sesame oil · 1 tsp oil for finishing