International Recipes
Shrimp and Cashew Stir-Fry
Ingredients
- 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
Instructions
- 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.