1 lb. shrimp, cleaned
1/3 c. dry roasted peanuts
3 tbsp. peanut oil
1 med. onion, slivered
1/2 c. thinly sliced celery
6 oz. mushrooms, sliced
1 clove garlic, minced
1 tsp. cornstarch
2 tbsp. soy sauce
1/4 c. chicken broth or water
2 c. shredded fresh spinach leaves
1/4 lb. pea pods, optional
Salt
Cooked brown rice

Stir cashews in heated oil in a large 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, stirring just until thickened. Taste. Add salt, if needed. Sprinkle with reserved cashews. Serve over brown rice. Easy and delicious. Serves 4.