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1 pound medium shrimp
1 tablespoon plus 1 teaspoon cornstarch
1/4 teaspoon granulated sugar
1/4 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon pepper
3/4 cup cashews
Sweet red pepper rings
1/2 cup vegetable oil
1/2 cup chopped onions
1/4 cup chopped red peppers
1 clove garlic
1 cup chopped unpeeled zucchini
3 1/2 cups cooked rice
Cut shrimp in half lengthwise. Combine cornstarch, sugar, baking soda, salt and pepper. Mix well.
Add shrimp and toss gently to coat. Let stand 15 minutes.
Heat oil in a large skillet over medium heat. Add shrimp. Cook, stirring constantly, 3 to 5 minutes.
Remove shrimp, setting aside.
Drain off drippings. Leave 2 tablespoons in skillet. Sauté onions, chopped red peppers and garlic until tender.
Add zucchini and sauté 2 minutes.
Stir in shrimp, rice and cashews. Cook over low heat, stirring constantly, until thoroughly heated.
Spoon into serving dish. Garnish with red pepper rings.