RECIPE: Shrimp & Cashew Stir-Fry

Shrimp & Cashew Stir-Fry


1 lb Medijum sized shrimp uncook
1/3 cup Dry roasted cashews
3 Tbs Peanut oil
1 md Onion, slivered
1/2 cup Celery sliced
6 oz Mushrooms sliced
1 Clove garlic, minced
1 tsp Cornstarch
2 Tbs Soy sauce
1/4 cup Chicken stock
2 cup Shredded fresh spinach
1/4 lb Pea pods
Cooked brown rice



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. Submitted By COOK4U@VIVANET.COM On THU, 14 SEP 1995 055054 -0400


Servings: 4

Recipe Type
Shrimp, Cook4u, Seafood