Ginger Shrimp with Gai Lan
Prep: 10-12 minutesCook: 15 minutes Servings: 4
- 1 Tbsp corn starch (15 mL)
- 3 Tbsp water (45 mL)
- 3 Tbsp canola oil, divided (45 mL)
- 1 lb large uncooked shrimp (454 g)
- 1 medium Peak of the Market onion, sliced (1)
- 7-8 shiitake mushrooms, sliced (100 g)
- 10 large stalks gai lan, cut into medium-sized pieces, separating stalks and leaves (10)
- 1 Tbsp slivered fresh ginger (15 mL)
- 2 garlic cloves, minced (2)
- 1/2 tsp – 1 tsp five spice powder (2-5 mL)
- 2 Tbsp sweet chili sauce (30 mL)
- 1 cup sodium-reduced chicken broth (250 mL)
- 1/4 cup cashew nuts, coarsely chopped (60 mL)
- In a small bowl, dissolve 1 Tbsp (15 mL) corn starch with 3 Tbsp (45 mL) water and set aside.
- In a large wok over medium-high heat, add 1.5 Tbsp canola oil (22 mL). Once oil is hot, quickly stir-fry shrimp until just cooked, approximately 2 minutes or until shrimp is slightly pink and no longer translucent. Remove from wok and set aside.
- Add remaining 1.5 Tbsp (22 mL) canola oil to wok. Sauté onion, mushrooms, gai
lan stalks (leave out leafy parts until the end of cooking time), ginger, garlic, and
five spice powder. Stir-fry for 3 – 4 minutes to cook vegetables.
- Add broth, sweet chili sauce and cornstarch mixture, stir to combine. Heat for 1-2
minutes, until sauce begins to thicken. Add shrimp and gai lan leaves to the
mixture and heat through, approximately 2 minutes.
- Serve with chopped cashews on top.