1 lb. med. shrimp, shelled
2 tbsp. reduced sodium soy sauce
1 c. chicken broth
2 tbsp. dry sherry
2 tsp. cornstarch
1/2 tsp. sugar
3 tbsp. oil
1 med. onion, cut into 1" pieces
6 oz. pea pods
1 garlic clove, pared, minced
1/2 tsp. ginger root, grated
1/4 c. cashews, warmed
Hot cooked rice or rice noodles as needed

Combine shrimp with 1 tablespoon soy sauce; reserve. Combine chicken broth, sherry, remaining soy sauce, cornstarch and sugar for sauce; reserve. Heat 2 tablespoons oil in large skillet over medium high heat. Add shrimp; stir fry 1 to 2 minutes or until bright pink. Remove; reserve. Heat remaining oil in same pan. Add onion, pea pods, garlic and ginger; stir fry for 2 minutes. Return shrimp to pan with sauce; stir fry 30 seconds or until sauce is slightly thickened. Sprinkle with cashews. Sprinkle over rice or rice noodles.