Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Medium sized shrimp, uncooked

  2. 1/3 cup 78ml Dry roasted cashews

  3. 3 tablespoons 45ml Peanut oil

  4. 1 tablespoon 15ml Onion - slivered (medium)

  5. 1/2 cup 55g / 1.9oz Celery sliced

  6. 6 oz 170g Mushrooms sliced

  7. 1 Garlic - minced

  8. 1 teaspoon 5ml Cornstarch

  9. 2 tablespoons 30ml Soy sauce

  10. 1/4 cup 59ml Chicken stock

  11. 2 cups 474ml Shredded fresh spinach

  12. 1/4 lb 113g / 4oz Pea pods

  13. Cooked brown rice

Instructions Jump to Ingredients ↑

  1. Shell and devein the shrimp 2) Stir cashews in heated oil 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 translucent, about 3 minutes. Add mushrooms and cook until they become brown. Mix in garlic and shrimp, stirring until shrimp turn pink.

  2. Mix cornstarch smoothly with soy sauce and chicken stock. To shrimp mixture add the spinach and peas sit 30 seconds. Mix in cornstarch mixture, stirring just until thicken. Taste, add salt, if needed. Sprinkle with reserved cashews.

  3. Serve shrimp over brown rice.


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