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