why make this recipe
Shrimp, Celery, and Carrot Stir-fry with Cashews is a quick and healthy dish perfect for any weekday dinner. It combines shrimp’s tenderness with the crunch of celery and carrots, all tied together with nutty cashews. This stir-fry is not only delicious but also colorful, making it appealing to both kids and adults. It is a fantastic way to enjoy shrimp while also getting your daily servings of vegetables.
how to make Shrimp, Celery, and Carrot Stir-fry with Cashews
Ingredients:
- 1 pound shrimp, peeled and deveined
- 2 stalks celery, thinly sliced
- 1 cup carrots, thinly sliced
- 1/2 cup cashews, roasted and unsalted
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon soy sauce (optional)
- 1 teaspoon cornstarch
- 1/2 teaspoon sesame oil
- Salt and pepper to taste
Directions:
- Prepare the shrimp: Pat the shrimp dry with paper towels and season lightly with salt and pepper.
- Mix the sauce: In a small bowl, whisk together soy sauce, cornstarch, and sesame oil.
- Stir-fry the vegetables: Heat the vegetable oil in a wok or large skillet over medium-high heat. Add garlic and stir-fry for 30 seconds until fragrant. Add carrots and celery, and stir-fry for about 3-5 minutes until slightly softened but still crisp-tender.
- Cook the shrimp: Add shrimp to the wok and stir-fry for 2-3 minutes until pink and cooked through.
- Add the sauce and cashews: Pour the sauce over the shrimp and vegetables, stir-fry for another minute until the sauce thickens, then add cashews and toss to combine.
- Serve hot: Serve the stir-fry over rice or noodles for a complete meal.
how to serve Shrimp, Celery, and Carrot Stir-fry with Cashews
Serve this stir-fry hot over a bed of fluffy rice or noodles. You can also sprinkle extra cashews on top for added crunch. A side of fresh salad or steamed vegetables would complement the dish well.
how to store Shrimp, Celery, and Carrot Stir-fry with Cashews
If you have leftovers, let the stir-fry cool completely. Place it in an airtight container and store it in the refrigerator. It should last for 2-3 days. To reheat, simply warm it in a skillet over medium heat or in the microwave.
tips to make Shrimp, Celery, and Carrot Stir-fry with Cashews
- Make sure your shrimp are completely thawed if using frozen shrimp for even cooking.
- Cut the vegetables evenly so they cook at the same rate.
- Adjust the amount of soy sauce depending on your taste preference.
- Feel free to add other vegetables, like bell peppers or snap peas, for more flavor and nutrients.
variation
You can substitute shrimp with chicken or tofu for a different protein source. You can also change the nuts to almonds or add a splash of lime juice for a zesty kick.
FAQs
1. Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp. Just make sure to thaw them completely before cooking.
2. What can I serve with this stir-fry?
This stir-fry pairs well with fluffy white rice, brown rice, or noodles.
3. Is it possible to make this dish in advance?
Yes, you can prepare the stir-fry in advance, store it in the fridge, and reheat it when ready to eat. However, it’s best enjoyed fresh.
Shrimp, Celery, and Carrot Stir-fry with Cashews
Ingredients
Main ingredients
- 1 pound shrimp, peeled and deveined
- 2 stalks celery, thinly sliced
- 1 cup carrots, thinly sliced
- 1/2 cup cashews, roasted and unsalted
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon soy sauce (optional) Adjust to taste
- 1 teaspoon cornstarch
- 1/2 teaspoon sesame oil
- Salt and pepper to taste
Instructions
Preparation
- Pat the shrimp dry with paper towels and season lightly with salt and pepper.
- In a small bowl, whisk together soy sauce, cornstarch, and sesame oil.
Cooking
- Heat the vegetable oil in a wok or large skillet over medium-high heat. Add garlic and stir-fry for 30 seconds until fragrant.
- Add carrots and celery, and stir-fry for about 3-5 minutes until slightly softened but still crisp-tender.
- Add shrimp to the wok and stir-fry for 2-3 minutes until pink and cooked through.
- Pour the sauce over the shrimp and vegetables, stir-fry for another minute until the sauce thickens, then add cashews and toss to combine.
Serving
- Serve the stir-fry over rice or noodles for a complete meal.