Speedy Shrimp & Cashew Stir-Fry with Snow Peas and Cauliflower Rice
A vibrant and quick stir-fry featuring succulent shrimp and crunchy cashews, tossed with crisp snow peas and served over fluffy cauliflower rice for a light yet satisfying meal.
Ingredients
- Garlic10 g
- Sesame Oil21 g
- Shrimp250 g
- Cashew30 g
- Cauliflower300 g
- Snow Pea150 g
- Soy Sauce30 ml
- Ginger10 g
- Vegetable Broth50 ml
Instructions
- 1Step 1
Pat shrimp dry. Mince ginger and garlic. Cut cauliflower into florets and pulse in a food processor until it resembles rice, or use pre-riced cauliflower. Trim ends of snow peas.
- 2Step 2
In a small bowl, whisk together soy sauce, vegetable broth, minced ginger, and minced garlic to create the stir-fry sauce.
- 3Step 3
Heat sesame oil in a large skillet or wok over medium-high heat. Add cashews and stir-fry for 1-2 minutes until lightly toasted. Remove cashews and set aside.
- 4Step 4
Add shrimp to the hot skillet and stir-fry for 2-3 minutes until pink and cooked through. Remove shrimp and set aside.
- 5Step 5
Add snow peas to the skillet and stir-fry for 2-3 minutes until bright green and tender-crisp. Add cauliflower rice and stir-fry for another 2-3 minutes, until slightly softened.
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