Stir Fried Shrimp With Cashew Nuts Recipe

1/2 Pound Raw Shrimp, Shelled
3 Ounces Raw Cashews
3 Cups Peanut Or Vegetable Oil
6 Slices Fresh Ginger Root
1/4 Cup Pre-cooked Bamboo Shoots, Diced
6 (1-inch) Sections Scallions
1/2 Teaspoon Salt

sauce No. 1
1/4 Teaspoon Salt
1/2 Teaspoon Rice Wine
1/2 Egg White
2 Teaspoons Cornstarch

sauce No. 2
1/2 Teaspoon Rice Wine
1/4 Teaspoon Salt
1/4 Teaspoon Black Pepper
1/4 Teaspoon Sesame Oil
1 Tablespoon Water
1/2 Teaspoon Cornstarch

rinse And Devein Shrimp; Drain And Mix With Sauce No. 1; Let Sit 20 Minutes.

boil 3 Cups Water; Add Cashews And 1/2 Teaspoon Salt. Cook 8 Minutes Over Medium Heat And Remove; Drain Cashews. Heat Oil Until Medium Hot; Deep-fry Cashews About 8 Minutes Over Low Heat; Remove And Drain On Paper Towel.

reheat Oil Until Medium Hot. Deep Fry Shrimp For 30 Seconds. Remove And Drain. Remove All But 1 Tablespoon Oil From Pan. Reheat And Stir Fry Scallion And Ginger Until Fragrant; Add Shrimp, Bamboo Shoots And Sauce No. 2. Toss Ingredients Lightly To Mix Together. Add Cashews And Stir. Remove To Serving Plate.

note: Green Peas May Be Substituted For Cashews.