Soy Shrimp with Almonds created by: Almond Board of California

servings 4
ingredients 3 Tbs.  salad oil
1/2 cup whole blanched almonds
1 cup onion wedges
1/4 lb. Small fresh mushrooms
1 lb. Large shrimp, shelled
1 tsp. Salt
1/2 tsp. Ground ginger
1/4 tsp. ground pepper 1
1 cup fresh or frozen peas
1 tbs. soy sauce
1 cup hot chicken broth
1 Tbs. cornstarch
2 Tbs. water
1 tomato, cut into wedges
2 cups hot cooked rice
preparation Combine oil and almonds in large skillet; stir with slotted spoon. Add onion, mushrooms, shrimp, salt, ginger and pepper to remaining oil in skillet. Stir over medium-high heat until shrimp are pink. Stir in peas, soy sauce and chicken broth; cook for 3 minutes. Meanwhile, mix cornstarch with 2 Tbs. water, stir into mixture and cook, stirring gently, until it thickens. Add tomato, heat through and spoon in a ring in serving dish. Mix hot rice with almonds and heap in center.