Shrimp & Cashew Stir-Fry
Shrimp & Cashew Stir-Fry
1 pound medium size uncooked shrimp
1/3 cup dry roasted cashews
3 Tbsppeanut or vegetable oil
1 medium onion, slivered
1/2 cup thinly sliced celery
6 ounces mushrooms, sliced
1 clove garlic, minced or pressed
1 tps cornstarch
2 Tbspsoy sauce
1/4 cup chicken broth or water
2 cups shredded fresh spinach, leaves only
1/4 pound pea pods, ends & strings removed (optional)
Salt
Cooked rice
Shell & devein shrimp; set aside
Stir cashews in heated oil in a large frying pan until they give off a nut-like aroma & begin to brown
Remove with a slotted spoon & reserve
To oil add onion & celery
Cook, stirring occasionally over medium- high heat until onions are transparent, about 3 min
Add mushrooms & cook until they begin to brown
Mix in garlic & shrimp, stirring until shrimp turns pink
Mix cornstarch with soy sauce & chicken broth or water until very smooth
Add spinach & peas to shrimp mixture; stir 30 seconds
Mix in cornstarch mixture, stirring just until thickened
Taste & add salt or soy sauce if needed
Sprinkle with reserved cashews
Serve shrimp over hot cooked rice
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