Vegetables such as; sliced sweet red, green, yellow or orange peppers; sliced zucchini; sliced mushrooms; thinly sliced carrot; chopped onions; or snow peas etc....

1 Tablespoon Vegetable Oil	-Frozen
1 Cup Unsalted Cashews	1/2 Cup Chicken Stock
2 Teaspoons Minced Ginger root	2 Teaspoon Cornstarch
2 Cloves Garlic, Minced	1/4 Cup Hoisin Sauce Or Thick
3 Cups Fresh Mixed Vegetables	-Teriyaki Sauce
12 Oz Peeled Deveined Large Shrimp	2 Tablespoons Soy Sauce
-(375 G), Thawed And Drained If	1 Teaspoon Sesame Oil

Stir-fry sauce: In bowl, stir stock with cornstarch until cornstarch is dissolved. Stir in hoisin sauce, soy sauce and sesame oil; set aside.

In wok or large skillet, heat oil over medium heat. Fry cashews, ginger and garlic, stirring constantly, for 30 seconds.
Add vegetables and 1/2 cup water; cover and steam until you can easily stick a fork in vegetables, 3 minutes.
Add shrimp to vegetable mixture. Give stir-fry sauce a good stir; pour into wok.
Toss with vegetables and shrimp. Cover and simmer, stirring occasionally, until sauce is thick and bubbly and shrimp is pink and curled, about 3 minutes.