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Shrimp, Vegetable and Cashew Stir-Fry Recipe

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This recipe for Shrimp, Vegetable and Cashew Stir-Fry, by , is from Evangelical Christian Academy Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Westergren Family


1/4 c. cornstarch
2 egg whites
1/4 tsp. salt
1 lb. uncooked large shrimp, peeled, deveined
3 T. peanut oil
1 1/2 T. chopped garlic
1 1/2 T. chopped peeled fresh ginger
1 1/2 bunches broccoli, cut into florets
2 carrots, thinly sliced on diagonal
1/4 c. cashews
1/4 c. purchased teriyaki sauce
3 T. dry sherry
1/4 tsp. (or more) dried crushed red pepper
1 1/2 c. long-grain rice, cooked

Whisk cornstarch, egg whites and salt in large bowl until smooth. Add shrimp; toss to coat. Let shrimp stand at room temperature 20 minutes. Heat 2 T. oil in large wok or heavy large skillet over medium-high heat. Add shrimp, garlic and ginger and stir-fry until shrimp is cooked through, about 2 minutes. Using slotted spoon, transfer shrimp to plate. Add remaining 1 T. oil to wok. Add broccoli and carrots and stir-fry until vegetables are crisp-tender, about 4 minutes. Add cashews, teriyaki sauce, Sherry and 1/4 teaspoon crushed red pepper and cook 1 minute. Return shrimp to wok and stir-fry until coated with sauce and heated through, about 1 minute. Season with salt and additional crushed red pepper, if desired. Spoon shrimp and vegetable mixture onto platter. Spoon cooked rice around edge of platter and serve. Serves 4.




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