Toast the cashews in a large skillet over medium heat for 5–7 minutes until golden brown. Transfer to a plate and set aside.

In the same skillet, add 1 tablespoon of vegetable oil and sauté the red bell pepper and snap peas for about 3 minutes until slightly tender.

Stir in minced garlic and grated ginger, cooking for an additional minute until fragrant.

Push vegetables to one side, add remaining vegetable oil to the empty side, and cook the shrimp for 3-4 minutes until pink.

Mix soy sauce, oyster sauce, sesame oil, and cornstarch in a bowl. Pour over shrimp and vegetables, stirring to coat and cook for 2 minutes.

Fold in toasted cashews and chopped green onions. Season with salt and pepper to taste.

Serve over cooked rice, garnishing with additional green onions or sesame seeds if desired.