Shrimp & cashew stir-fry

4 Servings

Ingredients

Quantity Ingredient
1 pounds Medijum sized shrimp uncook
⅓ cup Dry roasted cashews
3 tablespoons Peanut oil
1 medium Onion, slivered
½ cup Celery sliced
6 ounces Mushrooms sliced
1 Clove garlic, minced
1 teaspoon Cornstarch
2 tablespoons Soy sauce
¼ cup Chicken stock
2 cups Shredded fresh spinach
¼ pounds Pea pods
Cooked brown rice

Directions

1) Shell and devein the shrimp, set aside.

2) Stir cashwews in heated oil in a large frying pan until they give off a nutlike aroma and begin to brown. Remove with a slotted spoon and reserve. To same oil add onion and celery. Cook, stirring occasionally, over medium-high heat until onions are translucen, about 3 minutes. Add mushrooms and cook until they become brown. Mix in garlic and shrimp, stirring until shrim turn pink.

3) Mix cornstarch smoothly with soy sauce and chicken stock. To shrimp mixture add the spinach and peas sit 30 seconds. Mix in constarch mixture, stirring just until thicken. Taste, add salt, if needed.

Sprinkle with reserved cashews. 4) Serve shrimp over brown rice.

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