Cashew Shrimp

4 Servings

3-9 minutes

Ingredients:

1 tablespoon vegetable oil

1 tablespoon oyster-flavored sauce

1 tablespoon soy sauce

1 tablespoon Chinese rice wine or dry sherry

1 teaspoon cornstarch

¾ lb. large shrimp, peeled and deveined, with tails intact

1 carrot, thinly sliced diagonally

¼ lb. snow peas, trimmed

¼ cup sliced water chestnuts

Vegetable oil

¾ cup unsalted, roasted cashews

In a mixing bowl, combine vegetable oil, oyster-flavored sauce, soy sauce, wine and cornstarch; stir until smooth.

Add shrimp, carrot, snow peas and water chestnuts; stir to coat evenly.

Spread shrimp mixture on non-stick cooking tray.

Cook according to your Advantium model's cooking settings or until shrimp turn pink.

Sprinkle with cashews.

120 Over the Range

U=Hi L=Hi

9 minutes

Metal Tray

120 Wall Oven

U=Hi L=Hi

8 minutes

Metal Tray

240 Over the Range

U=10 M=0 L=10

3 minutes

Metal Tray

240 Wall Oven

U=10 M=0 L=10

3 minutes

Metal Tray

240 Wall Oven with Convection

U=10 M=2 L=10 C=10

5 minutes

Metal Tray