Shrimp With Cashews
|Rice wine/Dry sherry||1 Teaspoon|
|Worcestershire sauce||1 Teaspoon|
|Sesame oil||1⁄4 Teaspoon|
|Soy sauce||1⁄2 Teaspoon|
|Water||1⁄4 Cup (4 tbs)|
|Chicken broth||2 Tablespoon|
|Green onions||10 , chopped in 1 inch lengths|
|Bamboo shoots||1⁄4 Cup (4 tbs)|
|Cooked carrot||1⁄4 Cup (4 tbs)|
|Cashews||1⁄3 Cup (5.33 tbs)|
Shell and devein shrimp.
Rinse and pat dry with a paper towel.
Combine marinade ingredients in a medium bowl.
Add shrimp; mix well.
Let stand 20 minutes.
Combine ingredients for seasoning sauce in a small bowl; mix well and set aside.
Heat 4 tablespoons oil in a wok over high heat 1 minute.
Pat shrimp dry with a paper towel.
Stir-fry 1 minute or until pink.
Remove shrimp with a slotted spoon, draining well over wok; set aside.
Add remaining 3 tablespoons oil to wok.
Heat 1 minute.
Stir-fry green onions and ginger root in wok until fragrant, about 1 minute.
Add bamboo shoots and carrot to green onions.
Stir-fry 1 minute.
Add seasoning sauce and stir-fry until sauce thickens slightly.
Stir-fry to coat with sauce.
Remove from heat.
Add roasted cashews and mix well.
Serving size: Complete recipe
Calories 1542 Calories from Fat 1151
% Daily Value*
Total Fat 131 g201.7%
Saturated Fat 18 g90.1%
Trans Fat 0 g
Cholesterol 344.7 mg114.9%
Sodium 1157.9 mg48.2%
Total Carbohydrates 37 g12.2%
Dietary Fiber 8.4 g33.7%
Sugars 7.2 g
Protein 61 g122.2%
Vitamin A 104.4% Vitamin C 103.5%
Calcium 22.2% Iron 62.6%
*Based on a 2000 Calorie diet