Shrimp and Cashew Stir-Fry

1 pound medium size uncooked shrimp
1/3 cup dry roasted cashews
3 tablespoons peanut or vegetable oil
1 medium onion, slivered
1/2 cup thinly sliced celery
6 ounces mushrooms, sliced
1 clove garlic, minced or pressed
1 teaspoon cornstarch
2 tablespoons soy sauce
1/4 cup chicken broth or water
2 cups shredded fresh spinach, leaves only
1/4 pound pea pods, ends and strings removed (optional)
Salt
Cooked rice

Shell and devein shrimp; set aside.

Stir cashews in heated oil in a large frying pan until they give off a nut-like aroma and begin to brown. Remove with a slotted spoon and reserve. To oil add onion and celery. Cook, stirring occasionally over medium- high heat until onions are transparent, about 3 minutes. Add mushrooms and cook until they begin to brown. Mix in garlic and shrimp, stirring until shrimp turns pink.

Mix cornstarch with soy sauce and chicken broth or water until very smooth.

Add spinach and peas to shrimp mixture; stir 30 seconds. Mix in cornstarch mixture, stirring just until thickened. Taste and add salt or soy sauce if needed. Sprinkle with reserved cashews.

Serve shrimp over hot cooked rice.