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
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.
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).
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: