Ginger Shrimp Stirfry

1 lb raw shrimp, peeled and deveined
2/3 cup cashew nuts
1 cup Mushrooms, fresh
3/4 cup Leeks
1/3 cup Green Pepper strips
1 medium Carrot, thinly sliced
2 stalks of Celery, raw, sliced
1 cup Broccoli pieces
1 cup Cauliflower pieces
1 can sliced Waterchestnuts, drained
2 cloves Garlic, minced
1 tsp Ginger Root minced
1/4 cup Soy Sauce
1 Tbsp Cornstarch
1/2 cup Chicken Broth
1 tsp Honey
1/2 tsp Chinese 5 Spice
3 Tbsp cooking oil, devided
2 cups Vermicelli Rice Noodles

You can use any veggies you have around.

Using 2 Tbsp oil, heat wok over high heat. Add ginger and garlic, stir. Add veggies and cook until tender crisp. Remove from wok and set aside. Heat remaining tbsp of oil and add shrimp, stirring until just cooked. Mix Soy Sauce, broth, cornstarch, honey, and 5 spice together and pour into wok. Stir until it thickens. Add veggies back in, stir in cashews and cooked noodles.

Serving Size: makes 8 1-cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user REBCOPP.