Shrimp and Cashew Stir-Fry

Recipe Ingredients

1 lb	454g / 16oz	Medium sized shrimp, uncooked
1/3 cup	78ml	Dry roasted cashews
3 tablespoons	45ml	Peanut oil
1 tablespoon	15ml	Onion - slivered (medium)
1/2 cup	55g / 1.9oz	Celery sliced
6 oz	170g	Mushrooms sliced
1		Garlic - minced
1 teaspoon	5ml	Cornstarch
2 tablespoons	30ml	Soy sauce
1/4 cup	59ml	Chicken stock
2 cups	474ml	Shredded fresh spinach
1/4 lb	113g / 4oz	Pea pods
		Cooked brown rice

Recipe Instructions

1) Shell and devein the shrimp

2) Stir cashews in heated oil 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 translucent, about 3 minutes. Add mushrooms and cook until they become brown. Mix in garlic and shrimp, stirring until shrimp 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 cornstarch mixture, stirring just until thicken. Taste, add salt, if needed. Sprinkle with reserved cashews.

4) Serve shrimp over brown rice.

Source:
LHJ

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