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CASHEW SHRIMP NO SAUCE HOW TO
Notes on Nutrition: The nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.ĭid you like this recipe? I have more classic recipes inspired by my late mother’s cooking in my popular cookbook: My Mother’s Philippine Recipes.If you’re learning how to cook Filipino food or a fan of Philippine cuisine, buy my cookbooks and books on sold worldwide in paperback and Kindle format.Ĭopyright Notice: Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE my original recipe, stories, photos or videos. Serving: 1 g | Calories: 283 kcal | Carbohydrates: 16 g | Protein: 7 g | Fat: 23 g | Saturated Fat: 13 g | Sodium: 2207 mg | Potassium: 272 mg | Fiber: 2 g | Sugar: 4 g | Vitamin A: 645 IU | Vitamin C: 35.1 mg | Calcium: 41 mg | Iron: 2.9 mg There’s nothing like a hearty, scrumptious meal that took no time to cook to end a busy day. Season shrimp with onion powder, and add to the wok. Cook and stir until slightly softened, 56 minutes. Bring a wok (or large skillet) sprayed with nonstick spray to medium-high heat. It’s one of his favorites so while I set the large bowl of steaming white jasmine rice next to the platter of cooked shrimps, my husband asked, “Are there cashews in it?” I was delighted to tell him there were roasted cashews and the crisp sugar snap peas made the whole combination superb. Directions: To make the sauce, in a medium bowl, mix cornstarch into broth until dissolved. This dish cooked fast and quick and in no time, I was calling my husband to the table to eat. They are also plump on the outside with edible pea pods inside. They are about two inches in length and half an inch in width. Sugar snap peas are in season from spring to fall here in America. The salty soy sauce was just the savory base needed for the sweet, succulent shrimps. If you haven’t had sugar snap peas yet, this is a good recipe to start with. I used jumbo-sized, large shrimps for this entrée. I get better results when I cook seafood as soon as I get home.
So, this Shrimps Stir Fry with Cashews and Sugar Snap Peas is a convenient entrée to whip up quickly for those busy weeknights.Īs I have mentioned before, it’s best to cook shrimps, seafoods and fish the day you bought it from the market. It makes me panic that dinner isn’t ready yet when the nights start early. Daylight saving time ended this weekend here in America and so the skies darkened by 4 PM.
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