Bev'S Jazzed-Up Cashew Shrimp - cooking recipe

Ingredients

2 tablespoons peanut oil
2 teaspoons sesame seed oil
10 dried red chili peppers
1/3 cup green onion, sliced
1/2 teaspoon garlic, minced
1/2 cup onion, chopped
1/4 cup sweet red pepper, diced
2 lbs shrimp, peeled and deveined
1 cup green peas (fresh or frozen and defrosted)
1 cup chicken broth
1 teaspoon salt
2 tablespoons fresh ginger, freshly grated
1/2 teaspoon ground ginger
1/4 cup soy sauce
1 tablespoon red wine vinegar
3/4 cup cashews
4 teaspoons cornstarch

Preparation

Combine peanut and sesame oils in a large skillet; heat on med; add and brown dried red chili pepper.
Add green onion and minced garlic and saute for 30 seconds.
Add chopped onion and red bell pepper; cook, stirring on med-low heat for 3 minutes, or until vegetables are crisp-tender; remove 10 red chili peppers.
Add shrimp and cook until almost pink, about 3 minutes.
Add peas, broth, salt, freshly grated ginger, ground ginger.
Bring to a boil, reduce heat, cover and simmer for 5 minutes.
In a bowl, mix soy sauce, red wine vinegar and cornstarch; stir into shrimp; cook and stir for 1 minute.
Stir in cashews.
Serve immediately.