- 1/4 cup cornstarch
- 2 egg whites
- 1/4 teaspoon salt
- 1 pound uncooked large shrimp, peeled, deveined
- 3 tablespoons peanut oil
- 1 1/2 tablespoons chopped garlic
- 1 1/2 tablespoons chopped peeled fresh ginger
- 1 1/2 bunches broccoli, cut into florets
- 2 carrots, thinly sliced on diagonal
- 1/4 cup cashews
- 1/4 cup purchased teriyaki sauce
- 3 tablespoons dry Sherry
- 1/4 teaspoon (or more) dried crushed red pepper
- 1 1/2 cups long-grain rice, cooked
- Whisk cornstarch, egg whites and salt in large bowl until smooth. Add shrimp; toss to coat. Let shrimp stand at room temperature 20 minutes.
- Heat 2 tablespoons oil in large wok or heavy large skillet over medium-high heat. Add shrimp, garlic and ginger and stir-fry until shrimp is cooked through, about 2 minutes. Using slotted spoon, transfer shrimp to plate. Add remaining 1 tablespoon oil to wok. Add broccoli and carrots and stir-fry until vegetables are crisp-tender, about 4 minutes. Add cashews, teriyaki sauce, Sherry and 1/4 teaspoon crushed red pepper and cook 1 minute. Return shrimp to wok and stir-fry until coated with sauce and heated through, about 1 minute. Season with salt and additional crushed red pepper, if desired.
- Spoon shrimp and vegetable mixture onto platter. Spoon cooked rice around edge of platter and serve.