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Shrimp, kale and cashew stir-fry

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Shrimp, kale and cashew stir-fry
The distinctive taste and texture of kale enhances the subtle flavor of the shrimp and adds an appetizing color contrast to this simple Chinese stir-fry. The cashews also go beautifully with kale and shrimp and provide extra texture and a rich buttery taste.

3 tablespoons Chinese soy sauce

2 tablespoons hoisin sauce
2 tablespoons water
1 teaspoon sesame oil
3 tablespoons peanut or canola oil
16 large uncooked shrimp (prawns)—peeled
1 carrot—thinly sliced
1 onion—cut into thin wedges and separated into pieces
4 cups chopped kale—stems removed
2 cloves garlic—finely chopped
½ cup roasted unsalted cashews

Rice or noodles, to serve



MIX together the soy sauce, hoisin sauce, water and sesame oil in a small bowl. HEAT a wok or large frying pan over a high heat, add 1 tablespoon of oil and stir-fry the shrimp for 2 minutes. REMOVE the shrimp from the wok and set aside on a plate. HEAT the remaining 2 tablespoons of oil in the wok and stir-fry the onion and carrot for 2 minutes. ADD the kale and stir-fry for 2 minutes. ADD the garlic and stir-fry for a minute, then return the shrimp to the wok with the cashews. ADD the sauce mixture and mix to heat through. SERVE with rice or noodles.




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