Cashew Shrimp Supreme

1 pound medium shrimp, peeled and deveined 1 tablespoon plus 1 teaspoon cornstarch 1/4 teaspoon granulated sugar 1/4 teaspoon baking soda 1/4 teaspoon salt 1/8 teaspoon pepper 1/2 cup vegetable oil 1/2 cup chopped onion 1/4 cup chopped sweet red pepper 1 small clove garlic, minced 1 cup diced zucchini 3 1/2 cups cooked rice 3/4 cup cashews Sweet red bell pepper rings

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.
Yield: serves 4.