Shrimp, Vegetable and Cashew Stir-Fry

Ingredients

• 1/4 cup cornstarch
• 2 egg whites
• 1/4 teaspoon salt
• 1 pound uncooked large shrimp
• peeled
• deveined
• 3 tablespoons peanut oil
• 1 1/2 tablespoons chopped garlic
• 1 1/2 tablespoons chopped peeled fresh ginger
• 1 1/2 bunches broccoli
• cut into florets
• 2 carrots
• thinly sliced on diagonal
• 1/4 cup cashews
• 1/4 cup purchased teriyaki sauce
• 3 tablespoons dry Sherry
• 1/4 teaspoon (or more) dried crushed red pepper
• 1 1/2 cups long-grain rice
• cooked

Instructions

1. Whisk cornstarch, egg whites and salt in large bowl until smooth.
2. Add shrimp; toss to coat.
3. Let shrimp stand at room temperature 20 minutes.
4. Heat 2 tablespoons oil in large wok or heavy large skillet over medium-high heat.
5. Add shrimp, garlic and ginger and stir-fry until shrimp is cooked through, about 2 minutes.
6. Using slotted spoon, transfer shrimp to plate.
7. Add remaining 1 tablespoon oil to wok.
8. Add broccoli and carrots and stir-fry until vegetables are crisp-tender, about 4 minutes.
9. Add cashews, teriyaki sauce, Sherry and 1/4 teaspoon crushed red pepper and cook 1 minute.
10. Return shrimp to wok and stir-fry until coated with sauce and heated through, about 1 minute.
11. Season with salt and additional crushed red pepper, if desired.
12. Spoon shrimp and vegetable mixture onto platter.
13. Spoon cooked rice around edge of platter and serve.