Before starting, wash and dry all produce. Halve, peel, then thinly slice half the onion (use whole onion for 4 ppl). Cut the broccoli into bite-sized pieces. Drain, rinse, then pat the shrimp dry with paper towels. Add the shrimp, Togarashi Spice and 1 tsp oil (dbl for 4 ppl) to a large bowl. Season with salt and pepper, then toss to coat. Set aside.

Heat a large non-stick pan over medium heat. When hot, add the cashews to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.

Heat the same pan over medium-high. When hot, add the sesame oil, broccoli and onions. Cook, stirring often until broccoli is tender-crisp, 5-6 min. Add the coleslaw and half the soy sauce. Cook, stirring often, until the coleslaw is tender, 3-4 min. Transfer the veggies to another large bowl. Cover with foil to keep warm.

Heat the same pan over medium. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then the shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min per side. **

Divide the veggies between plates. Top with shrimp. Drizzle the remaining soy sauce over top, then sprinkle the cashews over top.