Shrimp With Cashews

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1/2 teaspoon rice wine
• 1 teaspoon cornstarch
• 1 egg
• 1 teaspoon rice wine
• 1 teaspoon worcestershire sauce
• 1/4 teaspoon pepper
• 1/4 teaspoon sesame oil
• 1/2 teaspoon soy sauce
• 1/2 teaspoon cornstarch
• 1/4 cup water
• 2 tablespoons chicken broth
• 1/2 lb shrimp
• 7 tablespoons vegetable oil
• 10 green onions, chopped 1-inch lengths
• 6 slices gingerroot
• 1/4 cup bamboo shoot, sliced
• 1/4 cup carrot, cooked
• 1/3 cup cashews

Recipe

• 1 shell and devein shrimp.
• 2 rinse and pat dry with a paper towel.
• 3 combine marinade ingredients in a zip-lock bag.
• 4 add shrimp; mix well.
• 5 let stand 30 minutes.
• 6 combine ingredients for seasoning sauce in a small bowl; mix well and set aside.
• 7 heat 4 tablespoons oil in a wok over high heat 1 minute.
• 8 pat shrimp with a paper towel.
• 9 stir-fry 1 minute or until pink.
• 10 remove shrimp with a slotted spoon, draining well over wok; set aside.
• 11 add remaining 3 tablespoons oil to wok.
• 12 heat 1 minute.
• 13 stir-fry green onions and ginger root in wok until fragrant, about 1 minute.
• 14 add bamboo shoots and carrot to green onions.
• 15 stir-fry 1 minute.
• 16 add seasoning sauce and stir-fry until sauce thickens slightly.
• 17 add shrimp.
• 18 stir-fry to coat with sauce.
• 19 remove from heat.
• 20 add roasted cashews and mix well.
• 21 serve immediately.