Shrimp and Cashew Stir-Fry

Quick and easy is the best thing for a Chemical Engineering major! Anything that takes less than 20 minutes and tastes fantastic is a winner! This recipe is a twist on the Food Network’s Spicy Shrimp, Celery and Cashew Stir-Fry. Which is delicious unto itself and highly recommended. I made this dish for my friend Oksana and she was thoroughly impressed that I made something so good in like no time at all.

Shrimp and Cashew Stir-Fry

1 inch fresh ginger, grated
2 cloves garlic grated
1 tsp. red pepper flakes
1 tbsp. reduced sodium soy sauce
1 tbsp. dark sesame oil
1 tbsp. dry sherry
2 tbsp. canola oil
1 pound raw shrimp, cleaned and deveined
1 cup roasted cashews
2 cups favorite oriental vegetables (mushrooms, carrots, broccoli, celery, peppers, sugar snap peas)*
Jasmine rice, cooked

Heat large non-stick skillet to hot, hot. Add 1 tbsp. oil. Add vegetables and cashews (if using frozen let vegetables defrost slightly in pan before adding cashews). Cook 2 minutes or until vegetables are just cooked. Remove vegetables and  cashews. Get the pan up to temperature again. Add last tbsp. of oil. Add ginger, garlic, and red pepper heat until fragrant. Add shrimp. Cook until pink and curled. Add soy sauce, sherry, and sesame oil and vegetables and cashews. Toss together until heated through. Serve over Jasmine rice.

Note: use frozen premixed for even faster results.

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