This stir-fry is a fusion of spicy Thai and Chinese sweet and sour flavors. Although the only sugar you’ll need in this recipe is from the fresh pineapple!
Using day-old rice is the key to the light texture in this stir-fry (or when making fried rice for that matter). Freshly cooked rice is very moist, sticky, and clumps together, because of its high starch content. But once it has been sufficiently cooled and chilled, that starch dries up leaving each grain separated with a slightly chewy texture. Before cooking, use a fork or wet fingers to break up any clumps in the rice.
Gently toast the cashew nuts in a dry skillet until lightly golden. Toasting the nuts improves their textures (removes that raw taste and chewy texture) and really deepens their flavor – you never want to omit this step when a recipe calls for it.
|Thai Pineapple & Shrimp Stirfry|| |
- ½ cup cashews
- ½ lb shrimp, peeled
- 2 Tbsp oil, divided
- 1 white onion, thinly sliced
- 1 green onion, thinly sliced
- 2 cloves garlic, minced
- 2 Tbsp GF fish sauce
- 1 tsp GF chili-garlic sauce (or Sriracha)
- 3 cups day-old cooked long grain rice (Jasmine or Basmati)
- 1½ cup fresh pineapple, diced
- ¼ cup soy sauce
- ⅓ cup fresh cilantro, chopped
- 1 lime, cut into wedges (for garnish)
- Toast cashews in a dry skillet over med-high heat until lightly golden and fragrant, set aside.
- Heat 1 Tbsp of oil in a wok or skillet over med-high heat and cook shrimp until pink, about 2 minutes. Remove to plate.
- Add remaining oil to skillet and cook white onions until lightly browned and tender, stir in green onion and garlic. Add fish and chili sauces, stirring for another 30 seconds. Add the rice, tossing to coat.
- Add the shrimp, nuts and remaining ingredients, tossing until well combined and pineapple has warmed throughout.