An excellent choice for casual dinner parties, this distinctive stir-fry counters the kick of OLD BAY® with the light sweetness of honey-roasted cashews. Serves five of your favorite people.
2 tablespoons vegetable oil
1 1/2 pounds medium shrimp peeled and deveined
2 teaspoons Old Bay Seasoning
2 cups Napa cabbage shredded
1 cup jicama (Ak®yam bean or Mexican potato) shredded
1 cup carrots shredded
1 cup green onions chopped
1/2 cup chicken broth
2 tablespoons cornstarch
1 cup honey-roasted cashews
1/4 cup parsley chopped for garnish
cooked rice (optional)
In a wok or large skillet heat oil on medium-high. Add shrimp and 1 teaspoon OLD BAY. Stir-fry 3 minutes or until shrimp turn pink. Set shrimp aside.
Add cabbage. Stir-fry 2 minutes. Add jicama carrots green onions and remaining 1 teaspoon OLD BAY. Stir-fry 3 minutes. Add cooked shrimp.
In a small bowl mix chicken broth and cornstarch until smooth. Add to wok/skillet and cook until thickened stirring frequently. Stir in cashews.
Sprinkle with parsley and serve over cooked rice.