Serve over hot cooked rice (we use brown or Basmati which is a nice light rice)
4 cups cut-up fresh vegetables of your choice:
thinly sliced carrots
fresh mushrooms
red and green pepper strips
green onions, sliced
snow peas or sugar snap peas
sliced water chestnuts
asparagus pieces
broccoli pieces
zucchini slices
yellow squash slices
14 oz. can chicken broth
2 Tbls. cornstarch
2 Tbls. Kikkoman low sodium soy sauce
1 t. sesame oil
2 Tbls. canola oil (divided)
1 lb. medium shrimp, peeled and deveined
1 Tbls. fresh ginger, grated
2 cloves garlic, minced
1 c. cashew pieces
In a small mixing bowl, mix cornstarch, broth, soy sauce and sesame oil; set aside.
Heat 1 Tbls. canola oil in skillet; add shrimp and stir-fry until pink. Remove from skillet and set aside.
Add remaining canola oil to skillet. Add vegetables of your choice, ginger, garlic and stir-fry until tender-crisp.
Stir in cornstarch mixture and cook until mixture boils and thickens, stirring constantly.
Return shrimp to skillet and heat through.
Add cashews just before serving.