Prawn, Cashew Nut and Broccoli Stir Fry Recipe

King prawn, cashew nut and tenderstem broccoli stir fry with spring onions, served with white rice.

Prawn, Cashew Nut and Broccoli Stir Fry Recipe

A delicious king prawn stir fry with creamy cashew nuts and earthy tenderstem broccoli and a soy and chinkiang vinegar stir fry is the perfect quick and easy mid-week meal.

Course Main Course

Cuisine Anglo Chinese

Keyword prawn and broccoli stir fry, prawn and cashew stir fry, shrimp and broccoli stir fry, shrimp with cashew nut

Prep Time 15

Cook Time 12

Total Time 27

Servings Servings

Calories 453kcal

Author Brian Jones

Ingredients

350 g King Prawns 12oz
100 g Tenderstem Broccoli Tips 1½ cups
2 Garlic Cloves
35 g Ginger 1 thumb-sized piece
50 g Cashew Nuts ⅓ Cup
2 tablespoon Cooking Oil
1 teaspoon Sesame Oil

For the Sauce:

1 tablespoon Light Soy Sauce
1 tablespoon Dark Soy Sauce
1 teaspoon Chinkiang Vinegar
¼ teaspoon Sugar
1 Pinch White Pepper
1 Pinch MSG

Instructions

If your prawns are frozen, defrost them by placing them in a colander and running cold water over them for 3-5 minutes.
Cut the broccoli into bite-sized pieces, cutting any of the stems that are tender into small pieces.

You can freeze any of the tougher stems and throw them into a soup.

Peel the garlic cloves and slice them as thinly as you can.
Peel the ginger and cut it into thin batons.
Mix all of the ingredients for the sauce in a bowl.
Heat a wok over a medium-high heat and toast the cashew nuts, keeping them moving all of the time to prevent them from burning.
Then set them aside.

This will take 2-3 minutes.

Return the wok to a high heat, add the cooking oil, followed by the broccoli and stir-fry for 90 seconds to 2 minutes.
Add the garlic and ginger and cook for 30 seconds.
Throw in the prawns and cook for 90 seconds to 2 minutes.
Add the cashew nuts and the sauce, then cook for a final 90 seconds.
Turn off the heat and stir through the sesame oil before serving.

Video

Nutrition