| | Shrimp w/Cashew Nuts 2 tablespoons of peanut oil
2 pounds of raw shrimp, shelled and deveined
1/4 cup of finely sliced green onions
2 cups (10 ounce package of frozen peas)
1 cup of chicken bouillon
1/2 cup of sliced water chestnuts
1 teaspoon of salt
1/2 teaspoon of ground ginger
1/4 cup of soy sauce
4 teaspoons of cornstarch
1/2 cup of dry roasted cashew nuts, salted or unsalted |
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Heat the peanut oil in a skillet. Add the shrimp and sliced green onions. Cook, stirring constantly, until the shrimp turns pink and the onions are tender. Add the peas, chicken bouillon, water chestnuts, salt and ginger. Cover, bring to a boil and simmer for 5 minutes or until the peas and shrimp are tender. Blend soy sauce and cornstarch. Stir into shrimp mixture and cook until the sauce is clear and slightly thickened. Stir in the dry roasted cashew nuts. Serve immediately with hot rice and fried noodles. Makes 6 servings |
