SPICY SHRIMP, CELERY, AND CASHEW STIR-FRY - FOOD NETWORK
Provided by Food Network Kitchen
Categories main-dish
Total Time 15 minutes
Prep Time 5 minutes
Cook Time 10 minutes
Yield 4 (1 1/4 cup or 7-ounce) servings
Number Of Ingredients 12
Steps:
- Mix the soy sauce, sesame oil and wine, in a medium bowl, set aside. Mince the ginger, garlic, and red pepper flakes in a mini chopper.
- Heat a large nonstick skillet over high heat until very hot, about 2 minutes. Add 1 tablespoon of the vegetable oil, the celery and cashews. Season with 1/4 teaspoon salt, and stir-fry until the celery turns jade green, about 3 minutes. Transfer the mixture to a plate.
- Return the skillet to high heat. Add the remaining 1 tablespoon oil, the shrimp and the remaining 1/2 teaspoon salt, and stir-fry until shrimp turn pink and curl up, about 2 minutes. Add the ginger-garlic mixture and the scallion whites, and stir-fry until fragrant, about 1 minute. Return the celery and cashews to the pan with most of the scallion greens and the reserved soy sauce mixture and stir over the heat for about 1 minute to mix together evenly and blend flavors. Mound the mixture on a platter and garnish with the remaining scallion greens.
Nutrition Facts : Calories 382 calorie, FatContent 24 grams, SaturatedFatContent 4 grams, CarbohydrateContent 14 grams, FiberContent 3 grams, ProteinContent 29 grams
SHRIMP STIR-FRY - ALLRECIPES
Tender shrimp and crisp vegetables are stir-fried with a garlic and ginger flavored sauce made from Swanson® Chicken Stock, soy sauce and sesame oil, for a savory seafood and vegetable stir-fry.
Provided by Campbell's Kitchen
Categories Swanson®
Total Time 40 minutes
Prep Time 25 minutes
Cook Time 15 minutes
Yield 4 servings
Number Of Ingredients 10
Steps:
- Stir the cornstarch, stock, soy sauce and sesame oil in a small bowl until the mixture is smooth.
- Heat 1 tablespoon vegetable oil in a 12-inch skillet over medium-high heat. Add the shrimp and stir-fry until they're cooked through. Remove the shrimp from the skillet.
- Heat the remaining vegetable oil in the skillet. Add the vegetables, ginger and garlic powder and stir-fry until the vegetables are tender-crisp.
- Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the shrimp to the skillet and cook until the mixture is hot and bubbling. Serve over the rice.
Nutrition Facts : Calories 428.4 calories, CarbohydrateContent 58.4 g, CholesterolContent 172.6 mg, FatContent 9.1 g, FiberContent 2.8 g, ProteinContent 26.9 g, SaturatedFatContent 1.6 g, SodiumContent 653.1 mg, SugarContent 4.6 g
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SPICY SHRIMP, CELERY, AND CASHEW STIR-FRY - FOOD NETWORK
From foodnetwork.com
Reviews 4.8
Total Time 15 minutes
Category main-dish
Cuisine asian
Calories 382 calorie per serving
Reviews 4.8
Total Time 15 minutes
Category main-dish
Cuisine asian
Calories 382 calorie per serving
- Return the skillet to high heat. Add the remaining 1 tablespoon oil, the shrimp and the remaining 1/2 teaspoon salt, and stir-fry until shrimp turn pink and curl up, about 2 minutes. Add the ginger-garlic mixture and the scallion whites, and stir-fry until fragrant, about 1 minute. Return the celery and cashews to the pan with most of the scallion greens and the reserved soy sauce mixture and stir over the heat for about 1 minute to mix together evenly and blend flavors. Mound the mixture on a platter and garnish with the remaining scallion greens.
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