Shrimp & Cashew Stir-Fry

Shrimp & Cashew Stir-Fry

1 tablespoon cornstarch
1/4 cup dry white wine
1/4 cup chicken stock
2 tablespoons canola oil
1 pound uncooked medium to large shrimp, peeled & deveined
4 cups fresh stir-fry veggies (broccoli, carrots, pea pods, peppers, etc)
2 to 3 cloves garlic, minced
1 teaspoon fresh grated ginger (optional)
1/3 cup cashews (save a few for garnish)
1 to 3 teaspoons soy sauce
1 teaspoon sesame oil
3 scallions (optional)

Whisk together first three ingredients in a bowl and set aside. Heat canola oil over med-high heat in a large sauté pan or wok. Add shrimp and cook on one side for about a minute. Flip over shrimp and cook another minute or so until it just turns pink. Add the stir fry veggies and cook over medium to high heat for a minute or two, stirring often. Add garlic and cook another 30 seconds, stirring constantly. Add cornstarch mixture and ginger to the pan. Bring to a boil until sauce thickens. If too thick add a bit more stock. Add sesame oil and soy sauce to taste. Add cashews. Serve over steamed white or brown rice. Garnish with extra cashews and scallions on top.

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