Cashew Shrimp

Instructions

1. Prepare the shrimp
   In a medium bowl, toss the shrimp with 1 teaspoon of cornstarch and a pinch of salt. Let it sit for 5 minutes while you prepare the other ingredients.
2. Toast the cashews
   Heat a large wok or skillet over medium heat. Add the cashews and dry-toast them until lightly golden, about 2-3 minutes, stirring frequently to prevent burning. Remove and set aside.
3. Prepare the sauce
   In a small bowl, combine soy sauce, oyster sauce, sesame oil, rice vinegar, sugar, and the remaining cornstarch. Stir well until sugar and cornstarch are dissolved.
4. Stir-fry aromatics
   Heat vegetable oil in the wok over high heat. Add garlic and ginger, stir-frying for 30 seconds until fragrant. Add the bell peppers and cook for 1-2 minutes until slightly softened but still crisp.
5. Cook the shrimp
   Add the shrimp to the wok and stir-fry for 2-3 minutes until they turn pink and are almost cooked through.
6. Combine everything
   Pour the sauce mixture into the wok and stir continuously until it thickens, about 1 minute. Add the toasted cashews and two-thirds of the green onions, tossing everything together to coat evenly.
7. Serve
   Transfer to a serving dish, garnish with the remaining green onions, and serve immediately with steamed rice.