Instructions
- Marinate Shrimp in Dry Sherry for 15 minutes.
- In a small bowl, whisk together all Sauce ingredients until smooth.
- Heat Avocado Oil in a carbon steel wok over high heat until smoking slightly.
- Add Shrimp to the wok and stir-fry for 1-2 minutes, until pink and almost cooked through. Remove shrimp from wok and set aside.
- Add Red Onion, Broccoli, Carrots, Red Bell Pepper, and Sugar Snap Peas to the wok and stir-fry for 3-5 minutes, until tender-crisp.
- Pour Sauce over the vegetables and bring to a simmer, stirring constantly, until thickened (about 1 minute).
- Return Shrimp to the wok and toss to coat with the sauce.
- Stir in Roasted Cashews.
- Garnish with Green Onions.
- Serve immediately over Cooked Basmati Rice.
