Bev'S Jazzed-Up Cashew Shrimp

• 2 tablespoons peanut oil
• 2 teaspoons sesame seed oil
• 10 dried red chili peppers
• 1/3 cup green onion, sliced
• 1/2 teaspoon garlic, minced
• 1/2 cup onion, chopped
• 1/4 cup sweet red pepper, diced
• 2 lbs shrimp, peeled and deveined
• 1 cup green peas (fresh or frozen and defrosted)
• 1 cup chicken broth
• 1 teaspoon salt
• 2 tablespoons fresh ginger, freshly grated
• 1/2 teaspoon ground ginger
• 1/4 cup soy sauce
• 1 tablespoon red wine vinegar
• 3/4 cup cashews
• 4 teaspoons cornstarch

1. Combine peanut and sesame oils in a large skillet; heat on med; add and brown dried red chili pepper.
2. Add green onion and minced garlic and saute for 30 seconds.
3. Add chopped onion and red bell pepper; cook, stirring on med-low heat for 3 minutes, or until vegetables are crisp-tender; remove 10 red chili peppers.
4. Add shrimp and cook until almost pink, about 3 minutes.
5. Add peas, broth, salt, freshly grated ginger, ground ginger.
6. Bring to a boil, reduce heat, cover and simmer for 5 minutes.
7. In a bowl, mix soy sauce, red wine vinegar and cornstarch; stir into shrimp; cook and stir for 1 minute.
8. Stir in cashews.
9. Serve immediately.

peanut oil, sesame seed oil, red chili peppers, green onion, garlic, onion, sweet red pepper, shrimp, green peas, chicken broth, salt, fresh ginger, ground ginger, soy sauce, red wine vinegar, cashews, cornstarch

Taken from www.food.com/recipe/bevs-jazzed-up-cashew-shrimp-237467 (may not work)