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shrimp cashews oil onion celery clove garlic cornstarch soy sauce chicken broth fresh spinach pods rice
Viewed: 27 - Published at: 2 years agoIngredients
- 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
Method
- Shell and devein shrimp; set aside.
- Stir cashews in heated oil in a large frying pan until they give off a nut like aroma and begin to brown.
- Remove from oil and reserve.
- To same oil, add onion and celery.
- Cook, stirring occasionally over medium-high heat until onions are transparent.
- Add mushrooms and cook until they begin to brown.
- Mix in garlic and shrimp, stirring until shrimp turn pink.
- Mix cornstarch with soy sauce and chicken broth to shrimp mixture.
- Add spinach and peas; stir 30 seconds.
- Mix in cornstarch mixture, stirring just until thickened.
- Taste.
- Add salt, if needed.
- Sprinkle with cashews.
- Serve shrimp over cooked rice.
- Makes 4 servings.
