The actual dish at the Brown Door is very mild and has a minimum of chili pepper; however, the official Hancock tasters prefer a little fire, so the recipe gives the option of adding chili peppers according to personal preference. Also, the Brown Door version contains more cashews than in the recipe; add an extra cup if you like. Make sure you serve this dish over plain white rice, and accompany it with stir-fried vegetables.
2 tablespoons vegetable oil
1 cup cashews
1 to 4 birdseye chili(s), stems removed and cut into 2 or 3 pieces (or substitute 2 or 3 red jalapenos; for no heat, add a red bell pepper
1 pound raw shrimp, peeled, deveined, and tails removed
1/2 cup stir-fry sauce, such as House of Tsang or Yoshida's
1 cup mini cucumbers, halved, seeds removed, and sliced in 1/4 inch slices
- Heat 1 tablespoon of the vegetable oil in a large wok; add the cashews and stir-fry until lightly browned (watch closely so they don’t burn).
- Remove to paper towels to drain.
- Add the additional tablespoon of vegetable oil to the wok and turn the heat to high.
- Throw in the chilies and stir for a second or two; add the shrimp and stir fry until pink.
- Add the stir-fry sauce and stir to heat through.
- Remove from the heat, stir in the cucumbers and cashews; transfer to a serving dish.
- Serve immediately over rice.
Amount Per Serving
Calories 426 Calories from Fat 232
Percent Total Calories From: Fat 54% Protein 28% Carb. 18%
Nutrient Amount per Serving
Total Fat 26 g
Saturated Fat 4 g
Cholesterol 222 mg
Sodium 1615 mg
Total Carbohydrate 19 g
Dietary Fiber 1 g
Sugars 6 g
Protein 29 g
Vitamin A 49% Vitamin C 27% Calcium 0% Iron 28%