Thursday, December 10, 2009

Cashew Vegetables (with optional shrimp)

I added shrimp to this recipe...

1 cup white or jasmine rice, cooked to directions on package (I used soaked brown rice, go here for directions)
1 lb broccoli tops, separated into small florets
1 Tbs. oil (I used coconut oil)
1 medium onion, thinly sliced
1/4 cup snow pease
1 red pepper, thinly sliced
1 can baby corn (I opted to leave out the baby corn)
2 Tbs. hoisin sauce (I found Gluten Free hoisin sauce)
3 Tbs. duck sauce (I left out the duck sauce b/c the duck sauce I found either had wheat in it or was made with corn syrup so instead I used Gluten Free soy sauce).
1/4 unsalted cashews
salt to taste
crushed red pepper flakes (optional)

The recipe suggests cooking the broccoli before stir frying it but I have never done that when making stir fry so I skipped that step and went right into...
Heat a skillet or wok over high heat.  Add oil and onions.  Cook 1-2 minutes then add broccoli, snow peas, bell pepper and baby corn (which I did not add).  Stir fry for 3-4 minutes (at this point I removed the veggies, added more oil, and stir fried the shrimp then continue) add hoisin sauce and duck sauce (or soy sauce) and veggies to pan and toss until everything is evenly coated.  Remove from heat and toss with cashews.  Season with salt and crushed red pepper if you like it spicy (DH added crushed red pepper to his).  Serve over hot rice.

DH says this is a keeper.  Even with all the changes that I made:)  I liked the flavor from the hoisin sauce (and I like that I found the gluten free hoisin sauce).  I may just have to keep that in stock in my refrigerator!  The boys are always more difficult to please (the are still eating dinner right now).

1 comment:

katbat said...

I love stir fry with cashews!