No need for the Darkhold or whatever other witchcraft you think cooking requires.įirst, mix up the stir fry sauce: soy sauce, honey, oyster sauce, and sesame oil. The cashew shrimp is very simple to conjure. Once that happens, shut off the heat, cover the pot, and leave it be until serving time. This usually takes another 2-5 minutes depending on your stove. Keep a close eye on it until the liquid boils under the rice. Whatever stage of cooking you’re in otherwise, check the rice after 10 minutes. I’ve found that I can pretty much ignore the rice for those first 10 minutes, then afterwards start to pay more attention, so go ahead in that span and begin the rest of the meal. Bring to a simmer – not a boil – and set a timer for 10 minutes.
#CASHEW SHRIMP STIR FRY RECIPE FULL#
In a big pot, mix up some white rice, full fat coconut milk (not the dinky carton shit), water, and salt. My method of stovetop rice is a bit different than some, but effective, especially if you’re like me and sometimes don’t get a good read on your appliance’s heat regulation. I like to start up the coconut rice and let it go as I chop, toss, and stir fry the rest of the meal. You’ll need two eyeballs if you plan to multitask. So sit your asses down, grab some popcorn, and lemme show you how it’s done. The dopest part? All you need is 30 minutes, with a bit of technique and an ability to multitask. I changed things here and there each time depending on whether I owned any fresh herbs or a stash of veggies in the fridge, but one thing remained constant: the sweet, thick sauce, plenty of crunchy nuts, and rice.įor you, too, this recipe can flex based on your needs and and wants. When I lived alone I fairly often cooked some variety of cashew shrimp or chicken (in my meat-eating days) since it was simply, healthful, and tasted like a solid takeout meal I’d whisk up from the college food court. Anything with rice tops off my craving list nowadays, hence why not fancy up your typical bowl of white rice with a coconut flare?
I imagine, then, that my daily schedule will start filling up a bit more (even though I only need 2 courses and will likely spread them out anyway) so easy dinners continue to be a go.
I guess I lucked out with having a Bachelor’s in the first place, though it’s in the total wrong industry. Plenty of people like me aren’t fully sure what direction to take when young and fresh-faced. It’s a bit strange that I’m crawling back into academia, but hey, furthering education isn’t something that has to occur in the first four years post-high school. Community college is far cheaper to enroll into than any university, so I figured it’d be simple enough to get those prereqs out of the way before the fall so I can maybe apply to some schools for spring semester. I noticed several nutrition MS programs require certain amounts of bioscience courses, including anatomy and chemistry, which I don’t have from my undergrad. Yesterday I “applied” to my nearby community college with the intent to start a couple classes over the summer.
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