Cashew Shrimp

1 tablespoon olive or vegetable oil
1 tablespoon oyster-flavored sauce
1 tablespoon soy sauce
1 tablespoon Chinese rice wine or dry sherry
1 teaspoon cornstarch
3/4 lb. large shrimp, peeled and deveined, with tails intact
1 carrot, thinly sliced diagonally
1/4 lb. snow peas, trimmed
1/4 cup sliced water chestnuts
Vegetable oil
3/4 cup unsalted, roasted cashews

In a mixing bowl, combine vegetable oil, oyster-flavored sauce, soy sauce, wine and cornstarch; stir until smooth. Add shrimp, carrot, snow peas and water chestnuts; stir to coat evenly. Brush black metal tray with vegetable oil. Spread shrimp mixture on tray. Cook for 3 to 4 minutes at or until shrimp turn pink. Sprinkle with cashews. Makes 4 servings.