Spicy Cashew Shrimp
I just returned from traveling today and decided to make a dinner from the few ingredients I had left in the house.
- raw shrimp, thawed from frozen
- cashews, raw and pan roasted
- carrot, sliced
- red jalapeno, seeded and finely-sliced
- canola oil
- oyster sauce
- rice vinegar
- chili garlic sauce
- minced garlic
- corn starch slurry
In a large pan with canola oil, sauté sliced carrot and jalapeno until carrot is mostly the desired tenderness. Add shrimp and cook just a couple minutes until almost finished. Add cashews, turn off heat and pour on sauce, mixing promptly and thouroughly as it thickens. (Add water as necessary to get desired sauce consistency.)
Spicy Cashew Shrimp with carrot and ripe jalapeno
This is a simple dinner that I was quite happy to enjoy back at home after a week away – and there was no skimping on the shrimp and cashews in my “restaurant.” :)
This combination of ingredients was really good… I bet it would be nice with celery or onion too.
Spicy Cashew & Basil Curry
This is the first vegan dish that I’ve made… well, intentionally made vegan, anyway. So I didn’t use fish or oyster sauce. An inspiration for it is the whole basil curry at a local restaurant.
One unusual ingredient I used was tahini in the sauce; since tahini paste is just mashed sesame seed, I figured this is an alternative to sesame oil for flavor and may add substance to the sauce.
Ingredients: peanut oil, raw cashews, minced ginger, scallions, green cabbage, red bell pepper, baby bella mushrooms and whole basil leaves.
Sauce: orange juice, water, black bean paste, soy sauce (substitute tamari to be gluten-free), rice vinegar, palm sugar, tahini, chili garlic sauce, and cornstarch slurry to thicken slightly at the end.
(A similar sauce with coconut milk would be nice too.)
Here are some related recipes you might like:
“Spicy Beef with Thai Basil”
(I don’t know why they say the basil will turn black if you cook it… mine didn’t when I added it last with the mushrooms, and I wanted it wilted.)