A really easy and delicious recipe…
1-1/2 tablespoons Cornstarch
1/4 teaspoon Sugar
1/4 teaspoon Baking soda
1-1/4 teaspoons Salt, divided
1/8 teaspoon Pepper
2 pounds Raw shrimp, peeled and de-veined
1 cup Regular rice, uncooked
1/2 cup Vegetable oil
1 cup Chopped onion
1 clove Garlic, minced
1 teaspoon Minced fresh ginger
1 cup Cubed, unpeeled zucchini
1/2 cup Diced sweet red or green pepper
1/2 cup Salted cashews
Mix together the cornstarch, sugar, baking soda, 1/4 teaspoon of the salt, and the pepper in a zip lock bag (or bowl if you like). Cut shrimp in half lengthwise, place into the cornstarch mixture, and toss it around to coat the shrimp. Let the mixture rest at room temperature for 15 to 20 minutes.
In the meantime, heat the oil in a wok or skillet until the oil is very hot. Slowly add the shrimp and cook over high heat, stirring all the while, until shrimp turn pink. This takes about 2 or 3 minutes.
Remove the shrimp, and set aside. Drain all but a couple of tablespoons of oil and sauté the onion, garlic, and ginger in the remaining oil until they are transparent. Add in the zucchini and the diced pepper. Continue cooking and stirring for 2 minutes. Stir in the shrimp, cashews, and cooked rice, tossing gently until heated.
What a taste…
Enjoy
No related posts.
{ 0 comments… add one now }