- 5 oz peeled and deveined shrimp - fresh or frozen, patted dry
- 2 medium carrots, diced
- 1 stalk celery, peeled of outer fibers, diced
- 1/2 cup diced water chestnuts
- 1/2 cup frozen peas
- 2 oz cashew halves
- 1/2 cup chicken broth
- 1 tbsp oyster sauce
- 1 tsp low-sodium soy sauce
- 1 tsp toasted sesame oil
- 1/2 tbsp corn starch
- salt and pepper
- 2 tsp vegetable oil
Heat 1 tsp oil in non-stick skillet over medium high heat. Saute cashews for about 30 seconds, stirring constantly. Remove from pan and drain on paper towels.
Add carrots, celery, water chestnuts and peas to pan, saute 2-3 minutes until peas are warmed through. Set vegetables aside in a small bowl.
Add remaining 1 tsp vegetable oil to pan, which will heat quickly. Add shrimp, sprinkle with salt and pepper, saute until shrimp just turn pink, then remove from pan.
Chop shrimp into approx 1/2 inch pieces (4 pieces per shrimp for 31-40ct size).
Combine broth, oyster sauce, sesame oil, soy sauce, and corn starch in small bowl stirring until corn starch is dissolved. Add to pan - liquid will evaporate and thicken quickly. Add vegetables, cashews, and chopped shrimp back to pan, stirring just long enough to combine with sauce.
Serve with butter or bibb lettuce leaves, top with hoisin sauce as desired.
Makes 2 servings.
Nutritional Information (via MyFoodDiary.com): 357 calories, 17.3g fat, 28.6g carbohydrates, 5.8g dietary fiber, 9.3g sugars, 23.8g protein