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In a wok or large skillet heat oil on medium-high. Add shrimp and 1 teaspoon OLD BAY. Stir-fry 3 minutes or until shrimp turn pink. Set shrimp aside.
Add cabbage. Stir-fry 2 minutes. Add jicama carrots green onions and remaining 1 teaspoon OLD BAY. Stir-fry 3 minutes. Add cooked shrimp.
In a small bowl mix chicken broth and cornstarch until smooth. Add to wok/skillet and cook until thickened stirring frequently. Stir in cashews.
Sprinkle with parsley and serve over cooked rice.