Cashew Shrimp with Veggies Stir-Fry + More Healthy Stir-Fry Recipes
Veggie-Loaded Cashew Shrimp
1/2 of recipe: 280 calories, 8g total fat (1.5g sat. fat), 827mg sodium, 24.5g carbs, 3.5g fiber, 9.5g sugars, 28.5g protein
Click for WW Points® value*
Cook: 15 minutes
1/2 cup low-sodium chicken broth
1/2 tbsp. cornstarch
1 tbsp. reduced-sodium soy sauce
1 tbsp. seasoned rice vinegar
1/4 tsp. ground ginger
2 cups quartered mushrooms
1 cup chopped onion
1 tsp. chopped garlic
8 oz. (about 16 large or 8 extra-large) raw shrimp, peeled, tails removed, deveined
1/2 tsp. onion powder
1 cup snow peas
1 oz. (about 1/4 cup) unsalted roasted cashews, roughly chopped
2 tbsp. chopped scallions
To make the sauce, in a medium bowl, mix cornstarch into broth until dissolved. Mix in soy sauce, vinegar, and ginger.
Bring a wok (or large skillet) sprayed with nonstick spray to medium-high heat. Add mushrooms, onion, and garlic. Cook and stir until slightly softened, 5–6 minutes.
Season shrimp with onion powder, and add to the wok. Add snow peas and cashews. Cook and stir for about 4 minutes, until shrimp are cooked through.
Stir sauce mixture, and add it to the wok. Cook and stir until sauce has slightly thickened, about 2 minutes.
Serve topped with scallions.
MAKES 2 SERVINGS
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