Ginger Shrimp with Gai Lan

7-8 shiitake mushrooms, sliced (100g)

3 Tbsp canola oil (45 mL)

1 lb large uncooked shrimp (500 g)

1 medium onion, cut into wedges (1)

2 garlic cloves, minced (2)

10 large stalks gai lan, cut into medium-sized pieces (10)

1 Tbsp slivered fresh ginger (15 mL)

1/2-1 tsp five spice powder (2-5 mL)

2 Tbsp sweet chili sauce (30 mL)

1 cup sodium-reduced chicken broth (250 mL)

1 Tbsp corn starch (15 mL)

1/4 cup cashew nuts, coarsely chopped (60 mL)
1. In a small bowl, dissolve 1 Tbsp (15 mL) cornstarch with 3 Tbsp (45 mL) water and set aside.
2. In a large wok over medium-high heat, add 1.5 Tbsp canola oil (22 mL). Once oil is hot, quickly stir-fry shrimp until just cooked, approximately 2 minutes or until shrimp is slightly pink and no longer translucent. Remove from wok and set aside.
3. Add remaining 1.5 Tbsp (22 mL) canola oil to wok. Sauté onion, mushrooms, gai lan stalks (leave out leafy parts until the end of cooking time), ginger, garlic, and five spice powder. Stir-fry for 3 – 4 minutes to cook vegetables.
4. Add broth, sweet chili sauce and cornstarch mixture, stir to combine. Heat for 1-2 minutes, until sauce begins to thicken. Add shrimp and gai lan leaves to the mixture and heat through, approximately 2 minutes.
5. Serve with chopped cashews on top.

Nutritional Analysis