1 lb. med. shrimp, shelled
2 tbsp. soy sauce, divided use
1/4 c. chicken broth or water
2 tbsp. dry sherry
2 tbsp. cornstarch
1/2 tsp. sugar
3 tbsp. oil, divided use
1 med. onion, cut into 1-inch pieces
1 1/2 c. frozen pea pods, thawed
1 clove garlic, minced
1/2 tsp. grated ginger root
1/4 c. cashews, warmed 5 minutes at 300 degree oven
Hot cooked rice

Combine shrimp with 1 tablespoon soy sauce; set aside. Combine chicken broth, sherry, remaining soy sauce, cornstarch, and sugar; set aside. Heat 2 tablespoons oil in large non-stick skillet over medium-high heat. Add shrimp and stir-fry 1/2 minute or until bright pink. Remove and reserve.