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Shrimp-Cashew Stir-Fry

List of Ingredients

1/4 cup reduced-sodium chicken broth
2 tbsp reduced-sodium soy sauce
2 tsp cornstarch
1 tsp white vinegar
3 tsp vegetable oil, divided
1 large yellow onion, cut into strips (about 1¼ cups)
1 medium red bell pepper, cut into strips (about 1 cup)
1/2 cup thinly sliced celery
3 cups sliced mushrooms
1 cup snow peas, stems removed
12 ounces medium shrimp, peeled and deveined
1 clove garlic, minced
1/4 cup roasted cashew halves
1/4 cup sliced green onion






Recipe

1. In a small bowl, combine the broth, soy sauce, cornstarch, and vinegar. Mix well. Set aside.

2. In a wok or large nonstick skillet, heat 2 tsp of oil over medium-high heat. Add onion, bell pepper, and celery. Cook, stirring, until just tender, about 2 minutes. Add mushrooms; cook, stirring, for 2 minutes. Add snow peas; cook, stirring, until crisp-tender, about 2 minutes. Place in a large bowl; cover to keep warm.

3. In wok, heat remaining oil over medium-high heat. Add the shrimp and cook, stirring, until just opaque, about 3 minutes. Add the garlic and cook for 30 seconds.

4. Return vegetables to wok. Add broth mixture. Bring to a boil; cook for 1 minute. Sprinkle with cashews and green onion and serve.

From “Healthy Meals in Minutes”, 1995

Serves 4
Calories 227
Fat 9 g
Cholesterol 105 mg
Sodium 463 mg