Mom's Stir-fry Shrimp And Vegetables

1 - 340 gram package Compliments Stir Fry Vegetables.
8 oz raw shrimp
1 oz cashew nuts
2 teaspoons corn starch.
2/3 cup water
1 tablespoon Canola oil
1 teaspoon Sesame oil
1 teaspoon fresh grated ginger
1 clove garlic
1 tablespoon Soy Sauce
2 tablespoons Hoisin Sauce
1 teaspoon fish sauce

This goes well with either rice or noodles, if you desire a starch.

1) Heat your Canola oil in your pan. Add the vegetables and quickly fry them until crunchy tender. Add your garlic and ginger. Remove from the pan.
2) Quickly cook your shrimp for just a couple minutes. Remove from the heat and add that to the vegetable mixture.
3) In a small bowl, quickly whisk the water into the corn starch. Add the Soy sauce, Hoisin sauce, and fish sauce. Add the sesame oil.
4) Add the corn starch mixture to your hot pan, and stir while cooking to thicken. Add your cooked vegetables and shrimp back into the pan.
5) Add the cashew nuts just before you remove the mix from the heat, and toss to mix into the mixture.
Serve.

Serving Size: Makes 2 servings for lunch.