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
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.