🍤 Dad’s Cashew Shrimp: The Takeout Classic (腰果蝦仁)

By Made With Lau · 30 min

Ingredients

Instructions

1. Peel and devein the shrimp if needed. Put them in a bowl, push them to one side, then mix in the cornstarch, fish sauce and white pepper and work the marinade into the shrimp by hand.
2. Wash the snow peas and remove the strings if needed. Slice the king oyster mushroom in half lengthwise, then cut diagonally into 1/4-inch slices. Cut the celery diagonally into 1/4-inch slices.
3. Peel the carrot, cut the needed piece, make V-shaped notches around it, then slice into 1/4-inch rounds. Peel and thinly slice the ginger. Peel the garlic, trim the hard ends and thinly slice it. Cut only the white part of the green onion into small triangles.
4. Mix the oyster sauce, sugar, salt, cooking wine, potato starch and water in a small bowl until fully combined. Taste and adjust.
5. Bring the water to a boil in a wok or pot.
6. Boil the carrot for 15 to 20 seconds. Add the celery and mushroom and cook for 40 to 50 seconds, stirring. Add the snow peas and cook for 20 to 30 seconds.
7. Move all the vegetables to a bowl of cold water, then drain after 2 to 3 minutes.
8. Cook the shrimp in the boiling water for 30 to 40 seconds, then remove and set aside.
9. Heat the wok on high for 20 to 30 seconds. Lower to low heat, add the oil, then the garlic and ginger, and stir fry for about 20 to 30 seconds until fragrant.
10. Raise to medium, add the green onion whites and stir fry for 20 to 30 seconds. Add all the vegetables, raise to high and stir fry for 20 to 30 seconds.
11. Add the shrimp and stir fry for 20 to 30 seconds. Lower the heat, splash in the cooking wine and stir fry for 20 to 30 seconds.
12. Set the heat to low, add the sauce and stir while mixing for 20 to 30 seconds until everything is coated.
13. Turn off the heat. Stir in the sesame oil and the remaining oil. Add the cashews if you like, then plate and top with the roasted cashews.

Summarized from Made With Lau's video. Watch it for the details.

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