Chicken and Cashew Nuts Stir Fried with Shrimps Recipe

Chicken and Cashew Nuts Stir Fried with Shrimps


  • 10 big shrimps (cooked)
  • 1/2 cup baby corn (cut whichever way you like)
  • 1/2 cup sliced onion
  • 1/2 cup scallions (cut 1 inch)
  • 1/2 cup mushrooms ( cut half)
  • 1-2 red sweet peppers (sliced)
  • Fried cashew nuts as much as you like
  • 5 fried dry peppers
  • 1/2 cup sliced string bean
  • 1 minced coriander root
  • 1 tbsp minced garlic
  • 1 big tbsp oyster sauce
  • 1 tsp fish sauce
  • 1 tbsp light soy sauce

Sauce: 2 servings

  • 2 Big tbsp. of palm sugar
  • 3 tbsp. concentrated tamarind juice
  • 3 tbsp. fish sauce
  • 2 tbsp. oyster sauce


  1. Heat the pan and add palm sugar, fish sauce, tamarind juice, oyster sauce and a little bit of water. Used medium or low heat to let the sauce boiled and get thick. Keep stirring.Make sure you dont burn the sauce.
  2. Now remove the sauce from the stove, put sauce 5 tbsp . Save the rest for next time use.
  3. Heat the pan and pour in 1 tbsp of vegetable oil, then add garlic and minced coriander root.
  4. When the garlic smells aromatic, add the vegetable that take more time to be cooked first- baby corn, mushroom.
  5. Add 5 tbsp of Pad Thai sauce. Then add the rest of the ingredients.
  6. Cook for 1-2 minutes. Add onion, sweet pepper, string bean, cooked shrimpsand scallion.
  7. Add fish sauce, oyster sauce, soy sauce. Quickly stir for 10-15 seconds.
  8. Turn off the stove. Don’t forget the cashew nuts!!!! Add them now and mix well!
  9. Serve with fragrant Jasmine rice

Shrimps Cashew and Broccoli Stir Fry Recipe

Shrimps Cashew and Broccoli Stir Fry


  • 400g shrimps, peeled and deveined
  • 1 large head broccoli, cut into florets
  • 1 cup cashews
  • 1 white onion, chopped
  • 3 cloves garlic, minced
  • 1 tsp ginger paste
  • 3 tbsp Chinese cooking wine
  • 1 cup chicken stock
  • 1 tbsp cornstarch
  • 1 tbsp sesame oil
  • 1 tsp sugar
  • salt
  • freshly ground black pepper
  • peanut oil


  1. Prepare a pot of boiling water with 1 tbsp salt then add broccoli florets for 1 minute. Remove and drain broccoli then place in a bowl of cold water. This stops the cooking process and makes the vegetables crisp and vibrant.
  2. Heat peanut oil in a wok then add shrimp, garlic, ginger and onions, stir fry until shrimps turn pink. Using a slotted spoon remove shrimps then set aside.
  3. Add broccoli and cashews then stir fry for 30 seconds in high heat, mix chicken stock, Chinese cooking wine and cornstarch in a separate container until free of lumps then pour into the wok. Bring to a rapid boil until sauce thickens.
  4. Add the shrimps back together with sesame oil and sugar, mix well then season with salt and freshly ground pepper.