Cashews are delicious but usually very expensive at the local supermarket. A less costly, yet equally authentic, choice is dry-roasted, unsalted peanuts. Buy them in the shell for even greater savings.
1 1/2 cup shrimp, peeled, deveined
1/4 cup soy sauce
2 Tbsp chicken broth or sherry, divided
1 Tbsp plus
1 Tbsp cornstarch, divided
1 tsp sugar
2 Tbsp white- wine vinegar
2 tsp dark sesame oil
1/3 cup water
2 Tbsp vegetable oil, divided
1/2 cup cashews
4 green onions, cut into 1/2-inch pieces
1/4 tsp red pepper flakes
Place shrimp in a medium bowl. Add 1 tablespoon soy sauce, 1 tablespoon chicken broth and 1 tablespoon cornstarch. Stir to combine.
Combine remaining soy sauce, broth, cornstarch, sugar, vinegar, sesame oil and water in a small bowl
Heat 1 tablespoon oil in a large skillet over high heat; add cashews. Stir-fry until lightly browned, about 30 seconds; remove from skillet. Set aside. Heat remaining oil.
Add green onions and pepper flakes to skillet. Stir-fry for 30 seconds. Add shrimp and sauce. Stir-fry about 3 minutes. Add sesame oil mixture. Cook, stirring, for 1 minute. Stir in cashews. Serve.
If you are in a hurry, replace the soy sauce mixture in step 2 with 1/2 cup bottled sweet-and-sour sauce. Reduce the amount of water to 3 tablespoons.