1 lb. med. shrimp (26 to 30 pieces), shelled and deveined

Very good with chicken.

MARINADE:

2 egg whites
Pinch of salt and pepper
1 tsp. cornstarch
1 tsp. oil

SAUCE:

1 c. chicken broth
1/4 tsp. fresh ginger, minced
1 tsp. dry sherry
1/2 tsp. sugar
1 tbsp. cornstarch mixed with 1 tbsp. water

1/4 c. water chestnuts, sliced 3 scallions, white part, chopped 1/2 c. cashew nuts 1/8 tsp. white vinegar 1 tbsp. oil

Pat shrimp dry. In a bowl, combine marinade ingredients. Add shrimp and let stand 10 minutes. In a small bowl, combine sauce ingredients and set aside.

Separate broccoli into flowerets and diagonally slice stems. Heat wok at 375 degrees (190 degrees C). Swirl 1/2 tablespoon of oil into wok. Add scallions, broccoli, water chestnuts and cashew nuts. Stir-fry several seconds. Sprinkle with vinegar and pour sauce over vegetables. Cook until sauce begins to bubble and thicken.

Remove and transfer to a serving platter. Swirl 1/2 tablespoon of oil in wok and stir-fry shrimp for 2 to 3 minutes. Remove with slotted spoon or wire strainer and spoon shrimp over vegetables and sauce. Serve with white rice. Makes 6 servings.