Cashew Shrimp with Veggies Stir-Fry + More Healthy Stir-Fry Recipes

Dec 9 2021


Wanna recreate your favorite Chinese restaurant dish at home? It's easy! This nutty stir-fry is simple to make and totally healthy…

Hungry Girl Healthy Veggie-Loaded Cashew Shrimp Recipe

Print Veggie-Loaded Cashew Shrimp Print

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 PersonalPoints™ value*

Prep: 10 minutes
Cook: 15 minutes

Ingredients:

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

Directions:

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



HG Correction: In Monday’s email, we mistakenly listed a PersonalPoints™ value of 0* for Dymatize Dunkin Protein Powders. The correct value is 1–2*. We always strive to bring you accurate information, and we apologize for this error.

Chew on this:

Happy National Pastry Day, December 9th! For the easiest warm chocolate croissant swap, roll up some chocolate chips into crescent roll dough — YUMMMM.

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