Ingredients:
1-2 tablespoons canola oil
1 pound medium shrimp, peeled & deveined
2 cloves garlic, crushed or finely chopped
3-4 cups stir-fry veggies (broccoli, carrots, pea pods)
1/4 cup cashews
1/4 teaspoon ground ginger
dash or two of soy sauce (to taste)
dash of sesame oil
Sauce:
1 tablespoon cornstarch
1/4 cup dry white wine
1/4 cup chicken stock
whisk all three together until smooth, set aside
Directions:
Heat canola oil over med-high heat in a large sauté pan or wok. Add shrimp and cook on one side for a few minutes while you mix the sauce. Turn shrimp and add garlic. Continue stirring for a couple of minutes then add veggies and sauce. Continue to stir and cook until veggies are “tender-crisp” and sauce begins to thicken. Add a dash of soy sauce and sesame oil. Stir and serve over steamed white or brown rice. Garnish with extra cashews and a few diced scallions.
