Name: Cashew Shrimp
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

When we enjoy God, we enjoy Him in His eternity without any flux… Time is fluid, but eternity is stable; and after many ages, the joys will be as savory and satisfying as if they had been but that moment first tasted by our hungry appetites. When the glory of the Lord shall rise upon you, it shall be so far from ever setting, that after millions of years are expired, as numerous as the sands on the seashore, the sun, in the light of whose countenance you shall live, shall be as bright as at the first appearance; He will be so far from ceasing to flow, that He will flow as strong, as full, as at the first communication of Himself in glory to the creature. God is always vigorous and flourishing; a pure act of life, sparkling new and fresh rays of life and light to the creature, flourishing with a perpetual spring, and contenting the most capacious desire; forming your interest, pleasure, and satisfaction; with an infinite variety, without any change or succession; He will have variety to increase delights, and eternity to perpetuate them; this will be the fruit of the enjoyment of an infinite and eternal God.

Stephen Charnock

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

A Message from our Provider:

“JOY – Jesus first, Others next, You last forever!”