Ingredients
- 1 ½ pounds shrimp, peeled and deveined
- ¼ cup vegetable oil
- 2 cups bean sprouts
- 2 green onions, chopped
- ½ cup water chestnuts, sliced
- 4 tbsp. roasted cashews, chopped
- 1 tbsp. fresh ginger, chopped
- 2 garlic cloves, minced
- 2 tbsp. sesame oil
- 2 tbsp. soya sauce
- 4 tbsp. Canton Honey & Garlic sauce
- Salt to taste
Preparation
- Pat the shrimp dry and season with a little salt.
- Heat the oil in a wok over high heat. Gently place shrimp and brown each on both sides. Remove and set aside.
- Add the bean sprouts, water chestnuts, cashews, ginger, garlic, sesame oil, soya sauce and salt to the wok and fry over high heat for 2 to 3 minutes.
- Add shrimp and Canton Honey & Garlic sauce and mix well.
- Arrange on 4 plates and garnish with green onions.