I LOVED the shrimp with the cornstarch 'batter', I think it's good enough to eat on it's own, or in other recipes. Other than the chopping and shrimp cleaning, very quick and easy to cook. Made this tonight, for Ash Wednesday and it was very good. Added about a tablespoon more oil to continue. Per the other cooks, I placed the shrimp in the wok one at a time and cooked in 3 batches. I would not suggest omitting the shrimp/cornstarch step as some suggest. It totally overpowered my beautiful butterflied shrimp. Sauce was awful! Should have heeded my first instinct when I saw the use of teriyaki in the sauce. Made with sugar snap peas in place of broccoli. Will not repeat this as is, but really liked the shrimp preparation and will use it in a different recipe. Then i added the shrimp, sauce and nuts to the pan.The flavors were excellent. I added a bit of chicken stock after stir frying and covered the pan for a few minutes which worked well.

However, my hubby declared the shrimp succulent! i also added mushrooms which worked well but found that stir frying was insufficient to get the veggies to the right doneness. Next time I plan to reverse the steps and stir fry the veggies first. I also had difficulty with the 'batter' falling off and clumping in the pan. The egg/cornstarch mixture won't work if it's not stir-fried as stir-fry was intended. I think the only problem with this recipe is that it tells you to cook the shrimp over med-high heat. I just thought I'd add my two cents worth. This may be old news to many of you, or it may be irrelevant to this recipe. The only problem is that the flour/crumbs made the oil really messy, so you need to clean the pan before you add the other ingredients. The result came out with a lovely crunch and was as flavorful as whatever seasonings were used. In that prep, I seasoned/dry rubbed the cubed protein ingredient, dipped in the cornstarch/egg, then rolled in seasoned flour or flour/crumbs. I used to make a sweet and sour pork recipe that had a similar egg/cornstarch batter. So easy to make, which makes it even better! I also added mushrooms but would follow suggestions of other reviewers to add onions, pea pods, etc. Very good and lots of flavor.my husband loved it so much he was picking from the pan at the end of the meal. Use teriyaki Lite and I added red pepper and scallions

Dropping out the shrimp, then adding an onion and thickening with kuzu made a fabulous vegetarian meal served over bifun (rice noodles). Shrimps' texture and is exceptionally delicious prepared that way.

Cashew shrimp no sauce