The Cashew Shrimp My Dad's Made 100,000 Times
Why this recipe
Most cashew shrimp recipes online are tested only a handful of times. My dad used to make this dish multiple times a day, every day, for 60+ years and can make this in his sleep.
I know you'll love it as much as our community does! This recipe has over 38.5K views, 1.3K likes on YouTube.
There are certain Chinese takeout dishes that my dad has made thousands of times. Cashew Shrimp (腰果蝦仁）is one of them and there's good reason why it's such a favorite. Between the juicy, tender shrimp, crunchy cashews, and savory sauce, this dish is packed with flavor and texture. Even better, my dad's Cashew Shrimp recipe is ready in under half an hour so you can easily get this all-in-one meal on the table in half an hour.
On blanching
Blanching, or cooking food very quickly in boiling water, is a classic technique that's used frequently in Chinese cuisine. My dad will often blanch ingredients that go into stir fries such as this one because it ensures that all the different components are cooked to the best texture.
Ingredients
Instructions
Prep shrimp
Peel and devein the shrimp (12 oz), if needed.
Place in a bowl and push the shrimp to one side. Add the cornstarch (1.5 teaspoon) and fish sauce (1 teaspoon) to the other sauce and mix the two ingredients together. Add the white pepper (0.25 teaspoon), then use your hand to mix the marinade into the shrimp.
Prep veggies
Wash the snow peas (3 oz) and remove the strings, if needed.
Wash the king oyster mushrooms (3 oz) and cut in half lengthwise, then at a diagonal into 1/4-inch-thick slices.
Wash the celery (3 oz) and cut at a diagonal into 1/4-inch-thick slices.
Wash and peel the carrot (3 oz), then cut off the segment needed for this recipe. To create a flower pattern, first cut V-shaped notches around the carrot, then cut into 1/4-inch thick slices.
Wash and peel the ginger (1 oz), then cut into thin slices.
Peel garlic (0.25 oz) and trim off hard ends, then cut into thin slices.
Wash the green onion (1 oz) and cut just the white parts into small triangles.
Prep sauce
In a small bowl, combine the oyster sauce (1 tablespoon), sugar (0.50 teaspoon), salt (0.50 teaspoon), cooking wine (2 teaspoon), potato starch (1 teaspoon) and water (1 tablespoon). Mix until thoroughly combined. Taste and adjust to your preference.
Blanch veggies & shrimp
Bring the water (4 cup) to a boil in a wok or pot.
(Chef's Tip: To save time, my dad boils the water in advance.)
When it reaches boiling, add the carrot and cook for 15 to 20 seconds.
Add the celery and king oyster mushrooms and cook for 40 to 50 seconds. Stir the ingredients around to ensure even cooking.
Add the snow peas and cook for 20 to 30 seconds. Remove everything and immediately place in a bowl filled with cold water. Drain after 2 to 3 minutes.
Add the shrimp to the boiling water and cook for 30 to 40 seconds. Remove and set aside.
Stir fry dish
Heat the wok on high for 20 to 30 seconds.
Turn the heat to low and add the oil (1 tablespoon), followed by the garlic and ginger. Stir fry until aromatic, around 20 to 30 seconds.
Increase the heat to medium, add the green onion whites and stir fry for 20 to 30 seconds.
Add in all of the veggies. Increase the heat to high and stir fry for 20 to 30 seconds.
Add the shrimp and stir fry for 20 to 30 seconds.
Lower the heat and splash in the cooking wine (1 tablespoon). Stir fry for 20 to 30 seconds.
Turn the heat to low and add the sauce while mixing the ingredients. Stir fry for 20 to 30 seconds until everything is combined.
Turn the heat off. Add the sesame oil (1 teaspoon) and finishing oil (1 teaspoon), then mix them into the stir fry.
If desired, add some cashews and mix into the stir fry.
Plate the shrimp and veggies, then add the roasted cashews (2 oz) on top.
Pairs well with
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We started Made With Lau to celebrate Cantonese culture and honor the legacy of our wonderful parents, Jenny and Chung Sun Lau.
Our hope is that these recipes and stories help you spread the joy, love, and nostalgia that I felt growing up.
