When my mother came up with the name of her first cookbook the term "All-American" only seemed fit. After all, she was 1st generation Chinese married to an American, Irish, Norwegian man living in Nebraska where traditional Chinese ingredients were not made readily available. It isn't until now that I truly understand the meaning of the All-American... (read more)

Archive for September 15th, 2008




Shrimp with Cashews

I always try to keep an assortment of nuts in my pantry because you just never know when they will come in handy to spruce up a dish. Tonight I found cashews. The combination of shrimp and cashews make a delicious dish!

1 pound large size raw shrimp (21 to 25 per pound)
1/2 can sliced water chestnuts (2.5 oz.) drained
3/4 cup roasted and salted cashews
1/2 red bell pepper
1 scallion, including the green top
1 tablespoon canola or vegetable oil (cooking in a non-stick wok or a fry pan)
1 teaspoon pure sesame oil
1/2 teaspoon sugar

1 egg white
1 tablespoon rice wine or cooking sherry wine
3/4 teaspoon salt

Peel and devein shrimp. Rinse and pat dry with paper towels. In a bowl, beat the egg white. Combine shrimp, wine and salt. Mix together thoroughly and set aside. Cut red bell pepper into 1-inch squares. Wash and trim the green onion, finely chop.

To Cook:
Heat oil in a non-stick wok or a large frying pan over medium-high heat.  When the oil is hot, brown onions for a few seconds. Add shrimp into wok and stir-fry until the shrimp are pink, approximately 2 to 3 minutes. Add water chestnuts, cashews, red bell peppers and stir. Add sesame oil and sugar. Stir-fry for another minute. Be cautious not over cook the shrimp. Serve hot.

Makes 4 servings
Preparation time: 15 minutes
Cooking time: 5 minutes

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