1/4 pound pea
pods, ends and strings removed (optional)
Shell and devein shrimp; set aside.
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 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 turns pink.
Mix cornstarch with soy sauce and
chicken broth or water until very smooth.
Add spinach and
peas to shrimp mixture; stir 30 seconds. Mix in cornstarch mixture,
stirring just until thickened. Taste and add salt or soy sauce if
needed. Sprinkle with reserved cashews.