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1. In a large bowl, lightly beat the egg white. Stir in salt and cornstarch. Add shrimp, toss and marinate 15 minutes.
2. In a small bowl, combine the chicken broth, red wine vinegar, soy sauce and granulated sugar. Set aside.
3. Heat oil in wok to 360 F.
4. Add shrimp, cook briefly. Remove from wok when shrimp turns pink.
5. Wipe wok clean. Add 2 tablespoons oil to wok.
6. Add chile peppers or chile paste. Stir-fry 1 minute.
7. Add minced ginger and stir-fry 15 seconds.
8. Add cashews. Stir-fry 1 minute, taking care not to burn.
9. Make a space in the middle of the wok.
10. Add the chicken broth mixture. Heat briefly, then mix in with the cashews.
11. Add the shrimp back to the wok. Cook 1 minute and serve hot.
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