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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Seafood / Number of Servings: 4 |
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Directions: 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.
| Ingredients:
1 Pound(s) Medijum sized shrimp uncook
1/3 Cup(s) Dry roasted cashews
3 Tablespoon(s) Peanut oil
1 medium Onion, slivered
1/2 Cup(s) Celery sliced
6 Ounce(s) Shredded fresh spinach
1 Clove garlic, minced
1 Teaspoon(s) Cornstarch
2 Tablespoon(s) Med carrots, sliced thin
1/4 Cup(s) Chicken stock
1/4 Pound(s) Grated daikon |
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