Shrimp and Cashew Stir Fry
An antioxidant feast that fast and easy, too!

1 tablespoon vegetable oil (canola or safflower)
16 ounces vegetable pieces (choose from broccoli florets, thinly sliced carrots, sliced mushrooms, snow peas, red bell pepper strips, etc.)
½ pound rock shrimp, cleaned and drained
1 tablespoon minced garlic
1 tablespoon minced ginger
½ cup water
2-3 tablespoons reduced-sodium soy sauce
1 tablespoon corn starch
½ teaspoon Oriental sesame oil
1/3 cup raw cashews, halved and toasted
4 cups steamed rice

1. Heat vegetable oil in a 12-inch non-stick skillet or wok over high heat. Stir-fry for 3-3 ½ minutes. Add shrimp and stir-fry 2 minutes more. Add garlic and ginger; stir-fry 2 minutes longer.
2. Meanwhile, in a small bowl, mix the water, soy sauce and cornstarch. Reduce the heat to medium. Stir the soy sauce mixture into the vegetables and cook and toss about 2 minutes to thicken the sauce and coat the vegetables. Mix in the sesame oil.. Transfer stir-fry and sauce to platter. Top with cashews. Serve with steamed rice.

4 servings
Each serving contains 437 calories, 23 grams protein, 57 grams carbohydrate, 13 grams fat, 4 grams fiber, 111 mg cholesterol