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Brown Door Cashew Shrimp Recipe


The Brown Door is a great Chinese Restaurant located across from the famous Pearl Market in Beijing, China. The food is fresh, cheap, and delicious. A favorite dish is Brown Door Cashew Shrimp and, after several attempts at duplicating the Brown Door version with less than perfect results, the following recipe is finally quite close to the original; it is very easy to make at home even for beginning cooks, and it is also quick. To save time, store-bought stir-fry sauce is called for; there are several brands that are located on the Asian foods aisle of most larger grocery stores; use your family’s favorite. Brown Door Cashew Shrimp is perfect to serve on Chinese New Year, which is a two week celebration beginning near the end of January (the exact date varies according to the moon and the Chinese calendar).
””
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.

4 Servings

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
  1. 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).

  2. Remove to paper towels to drain.

  3. Add the additional tablespoon of vegetable oil to the wok and turn the heat to high.

  4. Throw in the chilies and stir for a second or two; add the shrimp and stir fry until pink.

  5. Add the stir-fry sauce and stir to heat through.

  6. Remove from the heat, stir in the cucumbers and cashews; transfer to a serving dish.

  7. 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%



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Content copyright © 2014 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.

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