Note: There is no separate listing
of ingredients or yields because, as the article explains, you choose
your own amount of ingredients.
Heat
peanut or vegetable oil in a wok. Add aromatic ingredients—slices
of ginger and garlic—to flavor the hot oil and remove with
a slotted spoon as soon as they begin to brown.
Add
the remaining ingredients—shrimp (see note), cashews, chopped
jalapeno (wear gloves when chopping and don't touch your eyes during
or after) and julienned bell peppers—all at the same time.
Cook until just cooked through. Serve immediately.
Note: Peterson writes, "You need to devein shrimp only if the intestine
is full of grit. To see if deveining is necessary, devein a couple
of shrimp and inspect the intestines. If they are clean, don't bother
with the rest. If the shrimp have heads, twist them off....Peel
off the shells (optional).
If you do need to devein, cut down the
back of the shrimp with a small paring knife, exposing the 'vein'
(actually, the intestine). Pull the intestine out with the knife." |
