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SHRIMP AND CASHEW STIR-FRY

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    Source: www.cookreceipts.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1 lb Medijum sized shrimp uncook

    2. 1/3 c Dry roasted cashews

    3. 3 tb Peanut oil

    4. 1 md Onion, slivered

    5. 1/2 c Celery sliced

    6. 6 oz Mushrooms sliced

    7. 1 Clove garlic, minced

    8. 1 ts Cornstarch

    9. 2 tb Soy sauce

    10. 1/4 c Chicken stock

    11. 2 c Shredded fresh spinach

    12. 1/4 lb Pea pods Cooked brown rice

    Instructions Jump to Ingredients ↑

    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. —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008

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