INGREDIENTS
3 tbsp cooking oil
1/4 cup cashew nuts
1 lb uncooked jumbo shrimp, peeled
1 tsp grated ginger root
1 medium onion, finely chopped
2 clows garlic, minced
1/2 lb spinach, washed and shredded
2 tbsp soy sauce
2-3 tsp chilie powder
salt to taste
METHOD:
Heat oil in a pan and add the cashew nuts.
Cook over low heat, stirring continuously until lightly browned.
Remove with a slotted spoon and drain on paper
towels.
Add the shrimp to the oil remaining in the
pan until the shrimp trun pink.
Add the ginger, chilie powder, garlic and
onion.
Cook for a few minutes over moderately high
heat.
Add the spinich and stir-fry briefly.
Add the soy sauceto the pan, stir in the cashew
nuts and serve immediately.
