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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