Szechwan Style Shrimp Stir-Fry

This week I've been trying to cut back on calories and fat without sacrificing good taste. I want a recipe that's easy to execute and quick to cook. Hmmm... low fat, low calorie, quick, easy and delicious- sound impossible? Not so with this meal. Try it and you won't be dissapointed. You may even re-think ordering Chinese take out next time

Szechwan Style Shrimp (serves 4)
1 1/4 lb. fresh medium sized shrimp
4 tsp. reduced- sodium soy sauce
4 tsp. grated fresh ginger or 3/4 tsp. ground ginger
1 Tbsp. sherry or water
1 tsp. cornstarch
2 tsp. toasted sesame oil
1 Tbsp. chili sauce with garlic (Mae Ploy or similar)
salt, pepper to taste

1 1/2 tsp. reduced soduim soy sauce
1/2 tsp. cornstarch
4 tsp. canola oil
4 cloves garlic, thinly sliced
1 pkg fresh mushrooms, sliced
1 red bell pepper, cut into strips
2 c. fresh pea pods or snow peas
1/2 head Napa cabbage, shredded
1/4 c. cashews
3 Tbsp. sliced green onion

Peel and devein shrimp. Rinse shrimp, pat dry with paper towels. For sauce, in a small bowl combine the 4 tsp. soy sauce, ginger, sherry, chili sauce, 1 tsp. cornstarch, sesame oil and salt/pepper. Set aside.
Place shrimp in med. size bowl and season with salt and pepper. Stir in 1 1/2 tsp. soy sauce and 1/2 tsp. corn starch. Set aside.
In a wok or 12 inch skillet, heat 2 tsp of the canola oil over med-high heat. Add garlic and stir-fry for 30 seconds. Add mushrooms and stir fry for 3 minutes. Add bell pepper, and stir fry for 2 minutes. Add peas and stir fry for 2 minutes. Remove ingredients from wok.
Add remaining 2 tsp. canola oil to wok. Add shrimp mixture, stir fry for 2-3 minutes or until shrimp turn opaque. Stir sauce and add to wok. Cook and stir until boiling. Add mushroom mixture and chinese cabbage. Toss to coat.
To serve, sprinkle with chopped cashews and green onions