Shrimp, Cashew, & Bell Pepper Stir-Fry


Visually stunning, yet easy and healthy to make, this stir-fry is emblematic of the best Cantonese home cooking.


  • 250g large shrimp, peeled

  • 1-2 bell peppers, julienned

  • Large handful roasted cashew nuts

  • 2 tbsp oil for stir-frying (see Tips)

  • 2 cloves garlic, minced

  • 1/2 tsp salt

  • 1 tsp sugar

  • White pepper to taste

  • Sesame oil to taste

  • 1 scallion (green part only), thinly sliced

  1. Heat a wok or large skillet over high heat until a drop of water evaporates immediately. Swirl in the oil, then add the garlic. Stir-fry for a minute or so, until fragrant and just starting to brown.

  2. Add the bell peppers and a pinch of salt and stir-fry until well seared, 2-3 minutes. Add the shrimp, remaining salt, and sugar and continue stir-frying until the shrimp are just barely cooked (see Tips).

  3. Transfer to a serving plate and sprinkle with white pepper, scallions, and sesame oil to taste. Serve alongside a steaming bowl of rice.

This recipe was featured in the weekly menu of Issue #1 of the Journey East Zine alongside:

Grace Kwan © 2020