Bright with fresh vegetables, this quickly cooked shrimp mixture with a Chinese influence tastes good with chewy brown rice. The actual cooking is speedy, but for smoothest results, have every ingredient prepared and ready to use before you begin.

For 4 servings you will need:

1 lb. medium-sized uncooked shrimp
1/3 cup dry roasted cashews
3 Tbsp. peanut oil or salad oil
1 medium onion, slivered
1/2 cup thinly sliced celery
6 oz. mushrooms, sliced
1 clove garlic, minced or pressed
1 tsp. cornstarch
Tbsp. soy sauce
1/4 cup chicken broth or water
2 cups shredded fresh spinach (leaves only)
1/4 lb. pea pods (optional), ends and strings removed
Salt
Cooked brown rice

Preparation:

Shell and devein shrimp: set aside. Stir cashews in heated oil in a large frying pan until they give off a nutlike aroma and begin to brown. Remove with a slotted spoon and reserve. To same oil add onion and celery Cook, stirring occasionally over medium-high heat until onions are transparent, about 3 min. Add mushrooms and cook until they begin to brown. Mix in garlic and shrimp. stirring until shrimp turn pink.

Mix cornstarch smoothly with soy sauce and chicken broth. To shrimp mixture add spinach and peas (if used): stir 30 sec. Mix in cornstarch mixture, stirring lust unti( thickened. Taste: add salt, if needed. Sprinkle with reserved cashews. Serve shrimp over brown rice.

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