Cashew Shrimp

Categories: None

Serves: 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

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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