Cashew Shrimp

Ingredients:

• 1/2 pound shrimp
• 1 teaspoon rice wine
• 1/2 teaspoon salt
• 2 teaspoons cornstarch
• 1 egg white
• 1 teaspoon rice wine
• 1 tablespoon soy sauce
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon sesame oil
•  1-1/2 teaspoons cornstarch
• 1/4 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
• 1/4 cup sliced bamboo shoots
• 1/3 cup cashews

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.