Broccoli, Cashew, and Shrimp Stir-Fry
Wine Recommendation
Matua Sauvignon Blanc
Ingredients
- 1 (14-oz) pkg stir fry rice noodles
- 2 egg whites
- 1 Tbsp plus 2 tsp cornstarch, divided
- 2 lb peeled and deveined, large raw shrimp
- ½ cup vegetable oil
- 2 (12-oz) pkg broccoli florets
- 1 cup less sodium chicken broth
- ½ cup less sodium soy sauce
- ¼ cup mirin
- 2 Tbsp ginger paste
- ¼ tsp crushed red pepper
- 4 cloves garlic, minced
- 2 Tbsp dark sesame oil
- 2 cups salted cashew halves
- 3 green onions, chopped
- ¼ cup chopped fresh cilantro
Instructions
- Cook noodles according to package directions; keep warm.
- Meanwhile, whisk together egg whites and 1 Tbsp cornstarch in a large bowl; season with salt and pepper, if desired. Add shrimp; toss to coat.
- Cook shrimp, in 3 batches, in hot vegetable oil in a large skillet over medium-high heat 2 minutes per side or until just pink. Drain on wire racks set over paper towels.
- Steam broccoli according to package directions; keep warm.
- Meanwhile, whisk together broth, soy sauce, mirin, ginger paste, 2 tsp cornstarch, and red pepper in a bowl.
- Sauté garlic in hot sesame oil in a large nonstick skillet over medium-high heat 30 seconds. Add nuts and onions; cook, stirring constantly, 2 minutes.
- Add broth mixture to garlic mixture in skillet; bring to a boil, reduce heat, and simmer 1 minute or until sauce is thickened.
- Add shrimp and broccoli; cook 2 minutes or until thoroughly heated. Toss with hot noodles. Sprinkle with cilantro.
Nutritional Information
| Main | Total | |
| Servings | 10 | |
| Calories |
551
|
551
|
| Fat (g) | 28 | 28 |
| Sat. Fat (g) | 5 | 5 |
| Protein (g) | 22 | 22 |
| Carb (g) | 55 | 55 |
| Fiber (g) | 3 | 3 |
| Sodium (mg) | 951 | 951 |
| T. Sugs (g) | 5 | 5 |
| A. Sugs (g) | 0 | 0 |
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