PRAWN CASHEW NUT STIR FRY
Prawn cashew nut stir fry is a version of the ever-popular chicken cashew nut stir fry. It’s quick and easy to prepare, making it perfect for a busy weeknight.
This stir fry doesn’t skimp on the sauce or the cashew nuts – two very important factors in this dish! Let me know what you think.
PRAWN CASHEW NUT STIR FRY
Prawn cashew nut stir fry is a version of the ever-popular chicken cashew nut stir fry. It’s quick and easy to prepare, making it perfect for a busy weeknight.
Ingredients
SAUCE
- 1 Tbsp cornflour
- 1/2 cup water (125ml)
- 3 Tbsp Chinese cooking wine
- 2 Tbsp oyster sauce
- 3 Tbsp soy sauce
- 1 Tbsp white vinegar
- 1 tsp brown sugar
STIR FRY
- 1 broccoli
- 1 green capsicum
- 100 g sugar snap peas (3.5oz)
- 2 spring onions
- 2 cloves garlic
- 3 tsp sesame oil, divided
- 400 g raw shelled prawns (14oz)
- 2 x 250 g microwave pouches of brown rice (2 x 8.8oz)
- 3/4 cup roasted, salted cashews (105g)
Instructions
PREPARE SAUCE
In a medium-sized bowl, dissolve the cornflour in a little of the water. Add remaining water and the rest of the sauce ingredients. Whisk until well combined.
PREPARE VEGGIES
Chop broccoli into florets, dice capsicum into 1-2cm squares and cut peas in half. Thinly slice spring onions and crush garlic.
COOK STIR FRY
Heat 1 teaspoon sesame oil in a wok or large frying pan over a high heat and cook prawns and garlic for a couple of minutes, until prawns are no longer translucent and are just cooked through. Remove into a bowl.
Add remaining sesame oil to the wok, followed by broccoli, capsicum and peas. Stir fry for 2-3 minutes, until veggies are tender.
Meanwhile, microwave rice according to instructions on the packet.
Pour stir fry sauce into the pan and add the prawns back in. Simmer for 2 minutes, until sauce has thickened slightly. Stir in cashews. Season to taste with black pepper.
SERVE
Divide rice between individual serving bowls. Top with stir fry and finish with a sprinkle of spring onions.
Recipe Notes
WINE MATCH: Choose a Sauvignon Blanc.
GLUTEN-FREE OPTION: Make sure cornflour is gluten-free. Chinese cooking wine usually contains wheat. You can replace with a pale dry sherry, gin, dry white wine or apple juice. Use gluten-free oyster sauce and soy sauce.
INGREDIENT SWAPS: Chicken is a great alternative to prawns - try diced chicken tenderloins or chicken thighs. Diced rump steak would also work well. Veggies can be replaced with what you have on hand - try mushrooms and courgettes. Any colour capsicum will work well.
STORING AND REHEATING: Store individual servings in airtight containers and reheat in the microwave.
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