RECIPES OF CHINA

Ingredients

1/2 lb

2 tsp

3/4 tsp

3 1/2 tsp

1

1 tbsp

1/4 tsp

1/2 tsp

1/4 cup

2 tbsp

6 tbsp

12

5 slices

1/4 cup

1/3 cup

Shrimp (shell, devein rinse and pat dry)
Rice wine
Salt
Cornstarch
Egg white
Soy sauce
Pepper
Sesame oil
Water
Chicken broth
Oil
Green onions (cut into 1 inch lengths)
Fresh ginger (about 1/4 inch thick)
Sliced bamboo shoots
Cashew nuts (roasted without salt, if desired)

1. Combine 1 tsp rice wine, 1/2 tsp salt, 2 tsp cornstarch, and egg white in a small bowl, mix well and set aside
2. In another bowl, mix together the 1 tsp wine, soy sauce, 1/4 tsp salt, pepper, oil, 1 1/2 tsp cornstarch, water and broth and set aside
3. Heat 4 tbsp of oil in a wok over high heat and stir fry shrimp for about 1 minute (but do not overcook)
4. Remove shrimp and place in a bowl
5. Add remaining 2 tbsp of oil and heat for 1 minute and stir fry green onions and ginger root slices for 1 minute
6. Add above two sauces and cook until it thickens slightly
7. Add shrimp and coat with sauce
8. Remove from heat and discard ginger root
9. Sprinkle on cashew nuts before serving
10. Serve hot