astray recipes: Cashew shrimp

Categories: None
Yield: 1 Servings

Measure	Ingredient
½ pounds	Shrimp
1 teaspoon	Rice wine
½ teaspoon	Salt
2 teaspoons	Cornstarch
1	Egg white
1 teaspoon	Rice wine
1 tablespoon	Soy sauce
¼ teaspoon	Salt
¼ teaspoon	Pepper
½ teaspoon	Sesame oil
1½ teaspoon	Cornstarch
¼ cup	Water
2 tablespoons	Chicken broth
6 tablespoons	Oil
12	Green onions; cut into 1 inch lengths
5 slices	Fresh ginger; about 1/4 inch thick
¼ cup	Sliced bamboo shoots
⅓ cup	Cashews

From: Bulldogfla <Bulldogfla@...> 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 recipelu-digest by jeryder@... on Mar 12, 1998

cashew shrimp