Recipe - Cashew Shrimp

One half pound Shrimp
1 teaspoon Rice wine
One half teaspoon Salt
2 teaspoon Cornstarch
1 Egg white
1 teaspoon Rice wine
1 tablespoon Soy sauce
One fourth teaspoon Salt
One fourth teaspoon Pepper
One half teaspoon Sesame oil
1 One half teaspoon Cornstarch
One fourth cup Water
2 tablespoon Chicken broth
6 tablespoon Oil
12 Green onions; cut into 1
inch lengths
5 sl Fresh ginger; about One fourth inch
thick
One fourth cup Sliced bamboo shoots
1/3 cup Cashews

From: Bulldogfla Bulldogfla@aol.com

Shell and devein shrimp. Rinse and pat dry; set aside.

Combine wine, salt, cornstarch, and egg white in a small bowl. Mix well and
set aside.

In another bowl, mix together the wine, soy sauce, salt, pepper, oil,
cornstarch, water, and broth; set aside.

Heat 4 tablespoons of oil in a wok over high heat. Stir fry shrimp for
about 1 minute; do not overcook. Remove shrimp and place in a bowl. Add
remaining 2 tablespoons of oil and heat for 1 minute. Stir fry green onions
and ginger root slices for 1 minute. Add sauce and cook until it thickens
slightly. Add shrimp and coat with sauce. Remove from heat. Discard ginger
root. Sprinkle on cashews before serving. Serve hot.

Posted to recipeludigest by jeryder@juno.com on Mar 12, 1998