Canola oil's mild flavor make it a great choice for recipes that you want the
flavors of the ingredients to shine through.
5 large dry shiitake mushrooms, soaked in water and sliced
2 tablespoons canola
oil 30 mL
1/2 pound large uncooked shrimp 250g
1 medium onion, cut into wedges
1 clove garlic, minced
5 large stalks gai lan, cut into medium size pieces
1 tablespoon fresh ginger 15 mL
1/8 teaspoon five spice powder .5 mL
1 tablespoon sweet chili sauce 15 mL
1 tablespoon cornstarch 15 mL
1 cup chicken broth 250 mL
1/4 cup cashew nuts, coarsely chopped 60 mL
Soak mushrooms in water for about 30 minutes.
Pour canola oil into a large wok and heat over medium high heat. Quickly
stir fry shrimp until just cooked. Remove from wok. Add a bit more canola oil
if necessary. Add onion, garlic, gai lan stalks (leave out leafy parts until
the end of cooking time), ginger, five spice powder, salt and sweet chili sauce.
Stir fry for 3-4 minutes to cook vegetables.
Dissolve corn starch in broth and add to vegetables. Heat mixture for 1
Add shrimp and gai lan leaves to the mixture and heat through.
cashew nuts, and serve immediately.
Yield: 4 servings
Nutritional Analysis Per Serving Calories 90 Total Fat 3.5 g Carbohydrates
13 g Protein 1 g Sodium 60 mg