Spicy Cashew Shrimp Stir-Fry

Shrimp Stir Fry


This is a fantastic recipe and a great way to use your garden fresh snap or snow peas!  My garden snap and snow peas are doing awesome this year.  I am quite simply amazed at the height they have grown to … about 4 – 5 feet  tall! Even if you don’t have a garden, go ahead and try this stir fry.  Enjoy!

Ingredients (serves 4)

  • Shrimp
  • 4 Tablespoons soy sauce, divided
  • black pepper
  • 2/3 cup fat-free, reduced sodium chicken broth
  • 2 Tablespoons brown sugar
  • 1 1/2 Tablespoons Thai chili garlic sauce
  • 4 cloves garlic, minced
  • 2 Tablespoons sesame oil, divided
  • 2 large carrots, sliced thinly on the bias
  • 2 cups broccoli florets
  • 1 1/2 cups snap peas (or snow peas)
  • 1/2 onion, thinly sliced
  • 1/2 cup sliced water chestnuts
  • 1/2 cup chopped canned baby corn
  • 1/2 cup bamboo shoots
  • 3/4 cup cashews
  • 1 cup uncooked long grain white rice, cooked according to package directions


  • Toss together shrimp, 1 Tablespoon soy sauce, plus a couple grinds of black pepper in a bowl then set aside. In a separate bowl, combine remaining soy sauce, broth, brown sugar, Thai chili garlic sauce, and garlic. Microwave for 20 seconds in the microwave, then stir and set aside.
  • Heat 1 Tablespoon oil in a lark wok or skillet over high heat. Add shrimp and cook until no longer pink on the outside, about 2-3 minutes. Add carrot, broccoli, snow peas, onion, bamboo shoots and remaining oil if needed, then stir fry for 5-6 minutes or until vegetables are crisp-tender. Add water chestnuts and baby corn, then stir to combine.
  • Add the sauce and cashews to the wok, then let sauce bubble for 2 minutes. Serve over cooked white rice.

Source:  Iowagirleats.com


Shrimp Stir Fry with Snow Peas in Coconut Curry Sauce

Shrimp Stir Fry in Coconut Sauce

I just planted snow peas in my garden last weekend.  When they are up and ready to be picked they will be perfect for this easy, delicious recipe.  Enjoy!


Shrimp Stir Fry:
    • 1 pound shrimp, peeled and deveined (I used frozen and thawed them beforehand)
    • 2 teaspoons soy sauce
    • 1 can Water Chestnuts
    • 2 tablespoons vegetable oil
    • 1 bell pepper, cored, seeded, and sliced (any type will do)
    • 8 ounces snow peas, strings removed
    • 1 cup bean sprouts
    • 3 garlic cloves, minced
    • 1 tablespoon grated fresh ginger (scared of fresh ginger? don’t be…it can be peeled and frozen easily to be used at anytime)
Coconut-Curry Sauce:
  • 1 cup coconut milk
  • 1 tablespoon fish sauce
  • 1-2 teaspoons red curry paste (I used 2 teaspoons for a doubled recipe – this paste can be found in most grocery stores in the Asian foods aisle near the Thai ingredients)
  • 1 teaspoon light brown sugar
  • 1 teaspoon cornstarch


  1. For the sauce, combine the sauce ingredients in a medium bowl (I doubled the sauce because we love extra sauce in our family). Set aside. Toss the shrimp with soy sauce. Heat 2 teaspoons of oil in a 12-inch nonstick skillet over medium heat until shimmering. Add shrimp and cook, stirring occasionally and breaking up any clumps, until curled and lightly browned, about 1 1/2 minutes. Transfer the shrimp to a clean bowl.
  2. Add 1 more tablespoon of oil to the pan and return to medium heat until shimmering. Add bell pepper and cook, stirring occasionally, until crisp-tender, about 2 minutes. Stir in snow peas and bean sprouts and cook for one more minute.
  3. Clear the center of the pan and add remaining 1 teaspoon oil, garlic and ginger. Cook, mashing garlic mixture into the pan with the back of a spatula, until fragrant, about 30 seconds. Stir in cooked shrimp. Whisk sauce to recombine and add to pan, bringing to a simmer. Cook until the sauce thickens, 1 to 2 minutes. Serve immediately.

Source:  Mel’skitchencafe.com

Use Your Garden Fresh Snow Peas – Asian Peanut Noodles with Chicken and Vegetables

Asian Peanut Noodles with Chicken and Vegetables - Blog

If you are a reader of my blog it is no secret that I’m huge fan of Asian food.  As I often do, I found myself craving Thai food.  While searching for Thai recipes I discovered this recipe at theyummylife.com and it doesn’t disappoint.  It is delicious, easy to pull together and I can use my fresh snow peas from the garden.  I do like her suggestion of making extra sauce and freezing it!  Enjoy!
  • 1/2 lb. rice noodles, cooked
  • 2-3 chicken breasts, thinly sliced across the grain into bite-sized pieces (shrimp is good, too)
  • 6-7 cups (approx.) cut veggies of your choice (I like 1 c. carrots, 1-1/2 c. snow peas, 2 c. mushrooms, 3/4 c. red pepper, 1 c. baby bok choy, 3/4 c. green onions)
  • 1-2 tablespoons canola oil
  • 1/4 c. (or more) chicken broth (use water for vegetarian version)
  • 1/4 c. soy sauce
  • 1 c. peanut sauce (recipe below)
  • For garnish:
  • Unsalted, roasted peanuts, chopped
  • Cilantro, chopped


In large skillet or wok, stir fry chicken in 1-2 T. oil.  Remove from pan.
Stir fry veggies in batches in same skillet (add more oil, if necessary).  Remove from pan after each batch. For example, stir fry mushrooms & remove from pan; stir fry carrots and snow peas & remove from pan; stir fry red pepper, baby bok choy, green onions & remove from pan. Add chicken broth (or water) and soy sauce to skillet and stir to remove brown bits from bottom of pan.  Add peanut sauce and whisk together.  Add more chicken broth or peanut sauce, if necessary, to achieve a gravy consistency.  Add cooked rice noodles, chicken and veggies; toss with tongs.  Heat through and serve.  If desired, garnish with chopped peanuts and cilantro; add crushed red pepper flakes for more heat.

Asian Peanut Sauce

Servings: Makes 1 cup
  • 1/2 c. peanut butter
  • 2 T. soy or tamari sauce
  • 2 t. rice vinegar
  • 1 t. toasted sesame oil
  • 1/4 t. cayenne pepper (or more for additional heat)
  • 1-1/2 t. grated ginger root
  • 1 t. minced garlic
  • 1 t. honey or sugar
  • 1/2 c. water (or more)
Whisk together Peanut Sauce ingredients in sauce pan over med-low heat. Cook on low for 10 minutes.Toss with noodles, or serve as a condiment with satay, lettuce wraps, or raw veggies.
This recipe freezes well. Try making a double or triple batch of peanut sauce and freezing it in 1-cup portions for future use.

Asian Peanut Noodles with Chicken and Vegetables

Source:  TheYummyLife.com

Stir Fry Snow Peas and Mushrooms – Keeping it Healthy & Vacation Memories

I’m back after 11 days of vacation in Fort Myers Beach, Florida.  It was hard to leave, it is always difficult for me to leave as the beach is my favorite place to be.  I spent each early morning walking the beach, taking photos and looking for shells. During our morning walks we saw dolphins, manatees, stingrays and a variety of birds.  The days in the sun and surf went like the speed of lightning and before I knew it our 11 days were gone!  Reality hit me in the face this morning as I got up and got ready to face the work week.  My body is here, but my mind and spirit are still at the beach, walking along the gulf, finding beautiful shells, swimming, watching sunsets and eating delicious seafood!

Come walk with me and catch a glimpse of what I saw on my beach walks!

Roseate Spoonbill

Young Roseate Spoonbill

We discovered a superb new restaurant that just opened in March of this year in Fort Myers beach.  Fresh Catch Bistro is directly on the beach and is a much-needed restaurant for Fort Myers Beach!  The food and presentation are incredible as well as the service, and the view can’t be beat!  If you are in the area be sure not to miss it!

Already I’m missing fresh seafood and the gourmet fare of Fresh Catch Bistro!  I way over-ate on vacation … so it’s time to start eating healthier again and what better way to start out then to make some veggies!  I love vegetables, I crave vegetables and this is one recipe that is easy, healthy and delicious.  Enjoy!

Stir Fry Snow Peas and Mushrooms


  • 1 tablespoon sesame seeds
  • 1 tablespoon olive oil
  • 1/2 pound snow peas
  • Red Pepper, sliced thin
  • 4 ounces fresh mushrooms, thinly sliced
  • 2 tablespoons teriyaki sauce


  1. In a medium skillet over medium heat, cook the sesame seeds about 5 minutes, stirring frequently, until lightly browned. Remove from heat, and set aside.
  2. Heat oil in the skillet over medium high heat. Stir in snow peas, red peppers and mushrooms, and cook 3 to 4 minutes, until tender.
  3. Transfer snow peas and mushrooms to a medium bowl. Toss with sesame seeds and teriyaki sauce, and serve warm.

Source:  Allrecipes.com

Thai Chicken Basil Stir Fry

I’ve made this quite a few times.  It is quick enough to prepare during the week and is healthy and delicious.  Make it even healthier by using Brown Jasmine Rice.  Enjoy!


  • 2 cups uncooked jasmine rice
  • 1 quart water
  • 3/4 cup coconut milk
  • 3 tablespoons soy sauce
  • 3 tablespoons rice wine vinegar
  • 1 1/2 tablespoons fish sauce
  • 3/4 teaspoon red pepper flakes
  • 1 tablespoon olive oil
  • 1 medium onion, sliced
  • 2 tablespoons fresh ginger root, minced
  • 3 cloves garlic, minced
  • 2 pounds skinless, boneless chicken breast halves – cut into 1/2 inch strips
  • 3 shiitake mushrooms, sliced
  • 5 green onions, chopped
  • 1 1/2 cups chopped fresh basil leaves
  1. Bring rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 20 minutes.
  2. In a bowl, mix the coconut milk, soy sauce, rice wine vinegar, fish sauce, and red pepper flakes.
  3. In a skillet or wok, heat the oil over medium-high heat. Stir in the onion, ginger, and garlic, and cook until lightly browned. Mix in chicken strips, and cook about 3 minutes, until browned. Stir in the coconut milk sauce. Continue cooking until sauce is reduced be about 1/3. Mix in mushrooms, green onions, and basil, and cook until heated through. Serve over the cooked rice.

Spicy Thai Shrimp on Rice Noodles and Shredded Lettuce

I love Thai food and this Spicy Thai Shrimp recipe is awesome!  This is one recipe that I have made several times.  If you like a bit more spice, increase the hot chili sauce to 2 tablespoons.  I did this by accident and I loved it, but it was too spicy for Tim.  He ate it but he kept saying WOW … this is spicy, my lips are burning!  I don’t know, maybe he got more of the hotness in his serving … I loved it extra spicy, and aparently so did he because he ate it all!  The blend of spices in the sauce just can’t be beat!  Enjoy!


  • 1/2 pound Rice Stick Noodles
  • Hot Water

Thai Sauce with Shrimp:

  • 1/2 cup Peanut Butter
  • 2 tablespoons Lime Juice
  • 2 tablespoons Sweet Thai Chili Sauce
  • 2 teaspoons Hot Chili Sauce
  • 1 tablespoon Fish Sauce
  • 2 tablespoon Soy Sauce
  • 1 cup Chicken Broth
  • 1 teaspoon Curry Powder
  • 1 teaspoon Peanut or Canola Oil
  • 2 -3 Green Onions – chopped
  • 1 tablespoon fresh chopped garlic
  • Prepared Thai Sauce
  • 1 pound Shrimp


  • 1 Carrot – shredded
  • 1/4 cup Fresh Cilantro chopped
  • 1/3 cup Peanuts

Shredded Lettuce

  • 1 Head Iceberg Lettuce or Romaine Lettuce


Spicy Thai Shrimp on Rice Noodles

  1. Take out equipment and ingredients.
  2. Place noodles in a large bowl. Pour boiling water over noodles. Let stand until soft, approx 10 minutes. Drain in a colander and set aside.
  3. Soften peanut butter in a small microwave safe bowl for 10 seconds. Whisk in lime juice, sweet Thai chili sauce, hot chili sauce, fish sauce, soy sauce, chicken broth and curry powder.
  4. Just before dinner:
  5. Heat oil in a large nonstick fry pan at high heat. Finely chop onion adding to pan as you cut.
  6. Add garlic to pan. Add prepared sauce. Add shrimp and stir until heated through.
  7. When timer rings, rinse noodles and place directly over lettuce. Serve shrimp mixture over noodles. Coarsely shred carrot over top of bowls. Top with fresh cilantro and peanuts.

Shredded Lettuce

  1. Shred lettuce directly into salad spinner. Rinse and spin dry.
  2. Arrange lettuce in the bottom of serving bowls.