Oh, yum...
This weeknight experiment -- an amalgam of two stir fries I often crave: Cantonese Shrimp with Snow Peas and Ginger Chicken with Cashews -- came out even better than I expected. Full of gingery heat and sweet shrimp; crunchy snow peas and velvet cashews. Oh - and quick! And healthy!
Keepin' it.
2 T cooking oil
5 cloves garlic, sliced
ginger, minced
2 scallions, sliced into thin rings. White and green parts separated.
2 cups shrimp, shelled and deveined
1 1/2 cups snow peas, blanched
1 cup chicken stock
1 hefty glug of hoisin sauce
1/2 cup salted, roasted cashews
1 teaspoon cornstarch
Heat the oil in a saute pan or wok. Saute the garlic, ginger and white scallion rings until they are fragrant. Add the shrimp and snow peas and toss to combine. Add 3/4 of the chicken stock and the hoisin sauce. Saute until the shrimp are cooked through. Add the cashews, green scallion rings and cook just until heated through. Add the cornstarch mixed with the remaining chicken stock and bring to a boil just until thickened.
Serve over rice.
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