1 pound medium shrimp, peeled and deveined
1 tablespoon plus 1 teaspoon cornstarch
1/4 teaspoon granulated sugar
1/4 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup vegetable oil
1/2 cup chopped onion
1/4 cup chopped sweet red pepper
1 small clove garlic, minced
1 cup diced zucchini
3 1/2 cups cooked rice
3/4 cup cashews
Sweet red bell pepper rings
Cut shrimp in half lengthwise and reserve. In a medium bowl, combine cornstarch, sugar, baking soda,
salt and pepper. Add shrimp and toss gently to coat.
Let stand 15 minutes.
Heat oil in a large skillet. Add shrimp and stir−fry for 3 to 5 minutes. Remove shrimp and set aside.
Drain off all but 2 tablespoons oil.
Stir−fry onion, pepper and garlic in oil remaining in skillet. Add zucchini and stir−fry 2 minutes. Stir
in shrimp, rice and cashews. Cook over low heat, stirring, until heated through. Spoon into serving
dish. Garnish with red pepper rings.
Yield: serves 4.