SHRIMP & CASHEW STIR-FRY

      Title: SHRIMP & CASHEW STIR-FRY
  Categories: Shrimp, Cook4u, Seafood
       Yield: 4 Servings
  
       1 lb Medijum sized shrimp uncook
     1/3 c  Dry roasted cashews
       3 tb Peanut oil
       1 md Onion, slivered
     1/2 c  Celery sliced
       6 oz Mushrooms sliced
       1    Clove garlic, minced
       1 ts Cornstarch
       2 tb Soy sauce
     1/4 c  Chicken stock
       2 c  Shredded fresh spinach
     1/4 lb Pea pods
            Cooked brown rice
  
   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.
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