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

Shell and devein shrimp - set aside.

Stir cashews in heated oil in frying pan until they give off a nut-like 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 and add salt as needed. Sprinkle in reserved cashews.

Serve shrimp over brown rice. Serves 4.