Sweet 'N Hot Shrimp Chop Suey Recipe
Sweet 'N Hot Shrimp Chop Suey is a tasty and mouthwatering dish. You will love the flavors of this delicious dish. It’s a favorite at my place and when you try this Sweet 'N Hot Shrimp Chop Suey for yourself, you will understand why.
Ingredients
1 Tbsp. vegetable oil 15 mL
1/2 lb. raw cashew nuts 250 g
3 celery stalks, diagonally sliced
1 medium onion, cut in chunks
2 red bell peppers, cut in chunks
8 fl.oz.tin water chestnuts drained and halved 227 mL tin
8 fl.oz.tin bamboo shoots, sliced 227 mL tin
2 Tbsp. vegetable oil 30 mL
2 tsp. soya sauce 10 mL
1/2 c. water 125 mL
1 Tbsp. Chinese hot chili sauce or Tabasco 15 mL
1/4 tsp. salt 1 mL
1/4 tsp. black pepper 1 mL
1/2 lb. fresh or defrosted large shrimp 250 g
3/4 lb. pea pods 375 g
1 1/2 Tbsp. cornstarch 25 mL
1/4 c. cold water 50 mL
Directions
Heat the 1 Tbsp. (15 mL) vegetable oil in a large skillet or wok.
Add the cashew nuts and stir fry quickly for several minutes until the nuts take on a golden colour.
Remove and set aside.
Prepare the celery, onion, peppers, water chestnuts, and bamboo shoots and have ready beside the wok.
Add the remaining 2 Tbsp. (30 mL) vegetable oil to the wok and heat.
Add the celery, onion and red peppers and stir fry for several minutes.
Mix together the soya sauce, water, Tabasco or chili sauce, salt and pepper.
Pour this mixture into the wok and cover.
Continue to cook, covered, on high heat for approximately 2-3 minutes.
Remove the lid and add the shrimp, pea pods, cashew nuts, water chestnuts and bamboo shoots.
Mix well and continue to stir fry until the vegetables are tender crisp and the shrimp are cooked.
Mix the cornstarch and cold water and stir into the contents of the wok.
Toss the ingredients over high heat for a further 1 or 2 minutes until the sauce has thickened and coats all ingredients.
Remove from the wok and serve at once.
Add the cashew nuts and stir fry quickly for several minutes until the nuts take on a golden colour.
Remove and set aside.
Prepare the celery, onion, peppers, water chestnuts, and bamboo shoots and have ready beside the wok.
Add the remaining 2 Tbsp. (30 mL) vegetable oil to the wok and heat.
Add the celery, onion and red peppers and stir fry for several minutes.
Mix together the soya sauce, water, Tabasco or chili sauce, salt and pepper.
Pour this mixture into the wok and cover.
Continue to cook, covered, on high heat for approximately 2-3 minutes.
Remove the lid and add the shrimp, pea pods, cashew nuts, water chestnuts and bamboo shoots.
Mix well and continue to stir fry until the vegetables are tender crisp and the shrimp are cooked.
Mix the cornstarch and cold water and stir into the contents of the wok.
Toss the ingredients over high heat for a further 1 or 2 minutes until the sauce has thickened and coats all ingredients.
Remove from the wok and serve at once.
