1 lb. med. sized uncooked shrimp
1/3 c. dry roasted cashews
3 tbsp. peanut or salad oil
1 med. onion, slivered
1/2 c. thinly sliced celery
6 oz. mushrooms, sliced
1 clove garlic, minced or pressed
1 tsp. cornstarch
2 tbsp. soy sauce
1/4 c. chicken broth or water
2 c. shredded fresh spinach (leaves only)
1/4 lb. pea pods, ends and strings removed
Salt
Cooked brown rice

Shell and devein shrimp; set aside. Stir cashews in heated oil in large frying pan until they give off a nutlike aroma and begin to brown. Remove with a slotted spoon and reserve. To same oil, add onion and celery. Cook, stirring occasionally, over medium high heat until onions are transparent, about 3 minutes. Add mushrooms and cook until they begin to brown. Mix in garlic and shrimp, stirring until shrimp turn pink.

Mix cornstarch smoothly with soy sauce and chicken broth. To shrimp mixture, add spinach and peas; stir 30 seconds. Mix in cornstarch mixture, stirring just until thickened. Taste; add salt, if needed. Sprinkle with reserved cashews. Serve shrimp over brown rice.