A delightful stir-fry featuring shrimp, cashews, and vibrant vegetables in a savory sauce.
In a mixing bowl, combine the soy sauce, rice vinegar, sugar, and cornstarch. Stir until the sugar dissolves and set aside.
Mixing the sauce beforehand ensures even distribution of flavors during cooking.
Heat the vegetable oil in a wok over high heat until shimmering.
Ensure the wok is hot enough to sear the ingredients quickly.
Add the garlic, ginger, and chili flakes to the wok and stir-fry until fragrant, about 30 seconds.
Keep stirring to prevent the aromatics from burning.
Add the onion, red bell pepper, and green bell pepper to the wok. Stir-fry until they start to soften, about 2 minutes.
Cut the vegetables into uniform pieces for even cooking.
Add the shrimp to the wok and cook until they turn pink and opaque, about 3 minutes.
Avoid overcooking the shrimp to keep them tender.
Pour the prepared sauce into the wok and stir to coat all ingredients. Cook until the sauce thickens slightly, about 1 minute.
Stir continuously to prevent the sauce from clumping.
Stir in the roasted cashews and sesame oil. Mix well and remove from heat.
Adding the sesame oil at the end enhances its aroma.
Serve the stir-fry hot with steamed rice or noodles. Enjoy your meal!
Garnish with chopped green onions or sesame seeds for extra flavor.
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