Firehouse Friday's: Waterbury FD

(WTNH) -- The Waterbury Fire Department makes shrimp stir fry with cashew nuts over white rice.

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Shrimp stir fry with cashew nuts over white rice

Ingredients
2 cups white rice
2.5 lbs shrimp
-shelled and deveined
7.5 tbsps peanut oil
1 ¼ tbsp ginger root chopped fine
2.5  tsp garlic chopped fine
10 stalks scallions cut into ¼ in pieces
2.5 tbsp Chinese wine
5 tbsp soy sauce
2.5 tsp sugar
1 ¼ tsp red pepper flakes, crushed
7 tbsp tomato catsup
2.5 tbsp cornstarch
6 tbsp cold chicken stock
9 oz. cashew nuts, toasted
5 tbsp Fresh parsley, chopped fine

Directions:
Add corn starch into cold chicken stock.  Blend until corn starch is dissolved and place off to side.  In a wok, or a large sauté pan, over high heat, pour oil, then add chopped ginger, garlic, and scallions.  Stir fry for about 2 minutes, add wine, soy sauce, and sugar.  Stir fry again for another 2 minutes.  Add red pepper flakes, and shrimp.  Stir fry for 3-4 minutes until pink color appears on both sides of shrimp.  Now add tomato catsup and stir until well blended.   Stir in chicken stock mixture slowly until you reach a desired thickness.  Blend in toasted cashew nuts and pour over white rice.  Finish with chopped parsley and serve.