Shrimp And Cashew Stir-Fry

• 1 lb. medium uncooked shrimp
• 1/3 c. dry roasted cashews
• 3 Tbsp. oil
• 1 medium onion, slivered
• 1/2 c. thinly sliced celery
• 1 clove garlic, minced
• 1 tsp. cornstarch
• 2 Tbsp. soy sauce
• 1/4 c. chicken broth
• 2 c. shredded fresh spinach
• 1/4 lb. pea pods
• 3 c. cooked rice

1. Shell and devein shrimp; set aside.
2. Stir cashews in heated oil in a large frying pan until they give off a nut like aroma and begin to brown.
3. Remove from oil and reserve.
4. To same oil, add onion and celery.
5. Cook, stirring occasionally over medium-high heat until onions are transparent.
6. Add mushrooms and cook until they begin to brown.
7. Mix in garlic and shrimp, stirring until shrimp turn pink.
8. Mix cornstarch with soy sauce and chicken broth to shrimp mixture.
9. Add spinach and peas; stir 30 seconds.
10. Mix in cornstarch mixture, stirring just until thickened.
11. Taste.
12. Add salt, if needed.
13. Sprinkle with cashews.
14. Serve shrimp over cooked rice.
15. Makes 4 servings.

shrimp, cashews, oil, onion, celery, clove garlic, cornstarch, soy sauce, chicken broth, fresh spinach, pods, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=243878 (may not work)