Shrimp With Cashews
|Rice wine/Dry sherry||1 Teaspoon|
|Worcestershire sauce||1 Teaspoon|
|Sesame oil||1⁄4 Teaspoon|
|Soy sauce||1⁄2 Teaspoon|
|Water||1⁄4 Cup (4 tbs)|
|Chicken broth||2 Tablespoon|
|Green onions||10 , chopped in 1 inch lengths|
|Bamboo shoots||1⁄4 Cup (4 tbs)|
|Cooked carrot||1⁄4 Cup (4 tbs)|
|Cashews||1⁄3 Cup (5.33 tbs)|
Shell and devein shrimp.
Rinse and pat dry with a paper towel.
Combine marinade ingredients in a medium bowl.
Add shrimp; mix well.
Let stand 20 minutes.
Combine ingredients for seasoning sauce in a small bowl; mix well and set aside.
Heat 4 tablespoons oil in a wok over high heat 1 minute.
Pat shrimp dry with a paper towel.
Stir-fry 1 minute or until pink.
Remove shrimp with a slotted spoon, draining well over wok; set aside.
Add remaining 3 tablespoons oil to wok.
Heat 1 minute.
Stir-fry green onions and ginger root in wok until fragrant, about 1 minute.
Add bamboo shoots and carrot to green onions.
Stir-fry 1 minute.
Add seasoning sauce and stir-fry until sauce thickens slightly.
Stir-fry to coat with sauce.
Remove from heat.
Add roasted cashews and mix well.