Cashew shrimp

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

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