| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Meats | 1 | Servings | ||
INGREDIENTS
| 1/2 | lb | Shrimp |
| 1 | ts | Rice wine |
| 1/2 | ts | Salt |
| 2 | ts | Cornstarch |
| 1 | Egg white | |
| 1 | ts | Rice wine |
| 1 | tb | Soy sauce |
| 1/4 | ts | Salt |
| 1/4 | ts | Pepper |
| 1/2 | ts | Sesame oil |
| 1 1/2 | ts | Cornstarch |
| 1/4 | c | Water |
| 2 | tb | Chicken broth |
| 6 | tb | Oil |
| 12 | Green onions; cut into 1 inch lengths | |
| 5 | sl | Fresh ginger; about 1/4 inch thick |
| 1/4 | c | Sliced bamboo shoots |
| 1/3 | c | Cashews |
INSTRUCTIONS
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 recipelu-digest by jeryder@juno.com on Mar 12, 1998
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