3 Tablespoons soy sauce
2 Tablespoons rice vinegar
2 teaspoons corn starch
1 1/2 teaspoons sriracha
1 teaspoon sugar
2 Tablespoons canola oil
12 ounces raw, shelled and deveined medium-large shrimp
1 cup roughly chopped onions
1 red pepper, seeded and cut into 1-inch chunks
1 cup sliced celery
6 ounces brown mushrooms, stems removed and quartered
1/2 cup sliced water chestnuts
1/2 cup cashews
3 cups cooked brown rice
4 sliced green onions
Additional sriracha sauce, optional
In small bowl, combine, soy sauce, vinegar, corn starch, sriracha, sugar and oil. Whisk to combine.
Heat 1 Tablespoon oil in skillet or wok over medium-high heat. Add shrimp and stir-fry 3 - 4 minutes or until done. Remove to plate. Add remaining 1 Tablespoon oil. Add onion and cook about 2 - 3 minutes. Add red peppers, mushrooms and celery. Continue to stir-fry for 5 more minutes.
Add soy sauce mixture and simmer one minute. Add shrimp, water chestnuts and cashews; cook one minute.
Serve with rice and top with sliced green onions and additional sriracha sauce, if desired.