Shrimp Cashew Stir Fry



¼ cup chicken broth

2 Tbsp soy sauce

2 tsp cornstarch

1 tsp white vinegar

3 tsp vegetable oil, divided

1 yellow onion, cut into strips (about 1-1/2 cups)

1 medium red bell pepper, cut into strips (about 1 cup)

½ cup celery, thinly sliced

3 cups mushrooms, sliced

1 cup snow peas, stems removed

12 oz. shrimp, peeled & deveined

1 clove garlic, minced

¼ cup roasted cashew halves

¼ cup green onion, sliced
NOTE:  Can serve over rice or linguine.


In a small bowl, combine broth soy sauce, cornstarch and vinegar. Mix well and set aside

In wok, heat 2 tsp oil over medium-high heat 2 tsp oil, add onion, bell pepper and celery.  Cook until tender

Add mushrooms, cook until tender

Add snow peas, cook until crisp-tender

Place in bowl and cover to keep warm

In wok, heat remaining oil over medium-high heat.  Add shrimp and cook until opaque (about 3 minutes).  Add garlic and cook for 30 seconds

Return vegetables to wok. Add broth mixture.  Bring to a boil.  Cook 1 minute

Sprinkle with cashews and green onions


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