Shrimp and Broccoli with cashews Stir Fry | 10 minutes meal | Stir fry | #asianrecipes #stirfry

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake while tamari is gluten-free.

vegetable oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is budget-friendly.

shrimp

🥗Healthier: chicken breast

💰Cheaper: tofu

Chicken breast is leaner, while tofu is a cost-effective protein alternative.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot is a healthier thickener, while flour is more economical.

Welcome to the video; the creator will show how to make a quick shrimp dish using frozen vegetables.

Use any frozen vegetables available; the creator uses a frozen mix from Costco.

Chop half of a medium-sized white onion into cubes.

Mince 4 cloves of garlic; jarred minced garlic can also be used.

In a wok or skillet, add vegetable oil and heat.

Pat the shrimp dry to prevent splattering; cook the shrimp until they turn orange, flipping to cook both sides.

Push the cooked shrimp to the side of the skillet.

Add the chopped onions to the skillet and cook on medium to low heat.

Add the minced garlic and stir-fry until both the garlic and onions are golden brown, stirring to prevent sticking.

Cover and cook for one minute, then stir-fry again.

Add soy sauce, adjusting to taste, and the frozen vegetables.

Season with special stir-fry seasoning, or use ground black pepper and salt.

Add 1/4 cup of chicken stock (or water if chicken stock is unavailable) and mix until combined.

Cover and let it cook for five minutes.

Toast cashews in a little oil on medium to low heat until browned, then set aside.

Taste the stir-fry and adjust seasoning as needed before serving.

Transfer the stir-fry to a serving plate and top with toasted cashews.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens