Shrimp With Cashews

• 12 teaspoon rice wine
• 1 teaspoon cornstarch
• 1 egg white
• 1 teaspoon rice wine
• 1 teaspoon Worcestershire sauce
• 14 teaspoon pepper
• 14 teaspoon sesame oil
• 12 teaspoon soy sauce
• 12 teaspoon cornstarch
• 14 cup water
• 2 tablespoons chicken broth
• 12 lb shrimp
• 7 tablespoons vegetable oil
• 10 green onions, chopped 1-inch lengths
• 6 slices gingerroot
• 14 cup bamboo shoot, sliced
• 14 cup carrot, cooked
• 13 cup cashews

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.

rice wine, cornstarch, egg, rice wine, worcestershire sauce, pepper, sesame oil, soy sauce, cornstarch, water, chicken broth, shrimp, vegetable oil, green onions, gingerroot, bamboo shoot, carrot, cashews

Taken from www.food.com/recipe/shrimp-with-cashews-248549 (may not work)