As another clue to the era from which it emanates, Simply Delicious offers a lot of stir-fry recipes, along with quite a few other “pan-Asian” options. 11-32: Shrimp and Cashew Stir-Fry isn’t much different from a lot of these other types of dishes, but if you like shrimp and cashews, this is your dish.
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Simply Delicious suggests serving this with some steamed brown rice. I remember my mom pushing the brown rice on us in the 80s and 90s…it wasn’t great. I know it’s healthier for you, and there are some dishes where it works, but I’m just generally NOT a fan.
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It’s a pretty standard stir-fry–protein(s), veggie, oil, heat, soy sauce. This one has you make a sauce to go with it using cornstarch and chicken broth, which is not far off from how they do it in your favorite restaurant.
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Ingredients. I have precooked shrimp instead of raw (yuck, no thanks on the peeling/deveining if I can avoid it), but I do have fresh parsley! Ignore the bananas.
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My sous-chef prepping up the veggies.
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Cashews in pan, as directed.
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Some “chicken” broth–I should have used the fish one I already had.
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Shrimp being prepped–even when cooked, I still need to remove the tails (and apparently some “veins” they missed).
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Cashews are done, time for the veggies.
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Added in the frozen peas.
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Also added the minced garlic.
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Since the shrimp are already cooked, I waited until the last possible minute to add them in.
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After making the cornstarch/broth sauce.
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Rice is cooked (and has been for a while, based on the clock).
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With rice, maybe a 6.5 out of 10? The sauce was bland as is–I’d like a lot more spice and flavor if it were up to me. I wouldn’t order it again if I got it as takeout, let’s put it that way.
Grade: C+