Instructions: Cut shrimp in half lengthwise and reserve.

In a medium bowl, combine cornstarch, sugar, baking soda, salt and pepper.

Add shrimp and toss gently to coat. Let stand 15 minutes.

Heat oil in a large skillet. Add shrimp and stir-fry for 3 to 5 minutes.

Remove shrimp and set aside. Drain off all but 2 tablespoons oil.

Stir-fry onion, pepper and garlic in oil remaining in skillet. Add zucchini and stir-fry 2 minutes. Stir in shrimp, rice and cashews. Cook over low heat, stirring, until heated through. Spoon into serving dish. Garnish with red pepper rings.

CHAI
Serves 4

4 cups water
1 cup milk
4 cardamom pods
1/2 teaspoon fennel seeds
2 teaspoons loose black tea
1 tablespoon plus 1 teaspoon sugar

In a saucepan over medium heat, bring water, milk, cardamom and fennel to a low boil. Stir in loose tea and sugar; reduce heat to a simmer and cook about 8 minutes. Strain and serve.

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