Nutty Shrimp, Asparagus & Cashew Stir Fry

Fridayyyyyyyyyyyyyy! Whoop, Whoop! Any exciting plans going on? Tonight, we’re headed to a friends house for a potluck. This potluck will include ‘smores. I am so excited! Sunday, we’re going to brunch for my Dad’s birthday. Otherwise? Few workouts, cleaning, football, relaxing!

I recently received a copy of a new cookbook, Ching’s Everyday Easy Chinese (disclaimer: I received this cookbook to review for free from the publisher). I enjoy Chinese food, but I rarely eat it due to the crazy nutritional stats. Ching put together an amazing cookbook full of recipes that are not only healthier, but are also quick to put together:

According to the publisher:

“With her trademark passion and deep appreciation for Chinese cooking, Cooking Channel star Ching-He Huang brings her charm and expertise to an eager audience with this outstanding cookbook. Ching fuses Chinese and Western cultures to create one hundred quick dishes full of natural ingredients and bursting with flavor.

Ching’s Everyday Easy Chinese makes it simple for home cooks to prepare their favorite Chinese dishes faster, cheaper, and more healthfully than their local restaurant. Enjoy a diverse selection of favorite recipes for every occasion and taste, including:

• Traditional Hot and Sour Soup
• Five-Spice Salted Shrimp with Hot Cilantro Sauce
• Crispy Sweet Chili Beef Pancakes
• Kung Po Chicken
• Black Pepper Beef and Rainbow Vegetable Stir-Fry
• Singapore Noodles
• Egg and Asparagus Fried Rice”

When I saw the recipe for nutty shrimp, asparagus and cashew stir-fry, I knew I had to give it a go!

This recipe took me no longer than 20 minutes to put together (including cooking the rice and shrimp- not included in recipe time shown above). The finished product:

Have I mentioned that I hate that it gets dark out so early now . With sesame seeds:

So good! Josh couldn’t believe the sauce was homemade. Unfortunately, I can’t share the recipe for this dish for you (you’re going to have to run out and get this book!!). However, I can share a recipe for Kung Pao Chicken from the book (I plan to make this next):

Ingredients:

• 4 thighs, cut into ½-inch slices
• Salt and ground white pepper
• 1 tbsp of potato flour or cornstarch
• 1 tbsp of peanut oil
• 2 tbsps of Sichuan peppercorns
• 4 dried red chilies
• 1 tbsp of Shaohsing rice wine or dry sherry
• 1 red pepper, seeded and cut into chunks
• 2 scallions, chopped into 1-inch lengths
• Handful of dry-roasted cashews

For the Sauce

• 7 tbsps of cold vegetable stock
• 1 tbsp of light soy sauce
• 1 tbsp of tomato ketchup
• 1 tbsp of Chinkiang black rice
• vinegar or balsamic vinegar
• 1 tbsp of hoisin sauce
• 1 tsp of chili sauce
• 1 tbsp of cornstarch

Directions:

1. Place the chicken in a bowl and season with salt and pepper. Add the potato flour or cornstarch and mix well to coat the chicken pieces. Add all the ingredients for the sauce to another bowl and stir to combine.

2. Heat a wok over high heat until it starts to smoke and then add the peanut oil. Add the Sichuan peppercorns and dried chilies and fry for a few seconds, then add the chicken pieces and stir-fry for 2 minutes. As the chicken begins to turn opaque, add the rice wine or dry sherry. Cook for an additional 2 minutes, then pour in the sauce.

3. Bring to a boil, add the red pepper, and cook in the sauce with the chicken for another 2 minutes, or until the meat is cooked through and the sauce has thickened and become slightly sticky in consistency. Add the scallions and cook for 1 minute. Toss in the cashews, then transfer to a serving plate and serve immediately.

Are you a Chinese food fan??