Ingredients
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300g shrimp
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50g cashew
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25g winter bamboo shoots
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15g green beans
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1 egg white
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seasoning
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10g minced green onions
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5g minced ginger
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1/2 teaspoon salt
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1/2 teaspoon sesame oil
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chicken powder
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1/2 tablespoon cooking wine
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2 tablespoons starch
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50g vegetable oil
Directions
Tips
- Add more oil to fry cashew nut to ensure it is crispy. Well-Fried cashew is the key to this dish. And make sure oil is hot before frying.
- In Step4, the sauce is to make soup sticky and attach to shrimp, because shrimp is hard to absorb seasonings. Thus, you can add less cornstarch if you don‘t like too sticky sauce.
Steps
|
1
Done
5 minutes
|
Put shrimps in a bowl. Add a little salt, chicken powder, starch, and egg white. Stir well. |
|
2
Done
5 minutes
|
Add vegetable oil to the wok and fry shrimp until slightly cooked. Remove from heat and drain. |
|
3
Done
5 minutes
|
Wash winter bamboo shoots and dice into small pieces. Blanch it with green beans in boiling water. Remove and drain. |
|
4
Done
5 minutes
|
Add cooking wine, salt, chicken powder, starch, and 50ml water into a bowl. Mix well to make a sauce. |
|
5
Done
5 minutes
|
Add vegetable oil to the pot and heat until hot. Fry cashews until well cooked and crispy. Remove from oil and drain. |
|
6
Done
5 minutes
|
Use remaining oil to fry minced spring onion, ginger fry until fragrant. Add winter bamboo shoots, green beans, and shrimps and stir-fry for a while. |
|
7
Done
5 minutes
|
Stir in the sauce and pour over the sesame oil. Sprinkle fried cashews over the dish. Serve. |
