1/2 lb. raw, shelled shrimp
1/4 tsp. salt
1/2 tsp. rice wine
1/2 egg white
2 tsp. cornstarch
1/4 c. precooked diced bamboo shoot
3 oz. raw cashews
3 c. fried oil
6 - 1 inch sections green onion
6 slices ginger root
1/2 tsp. rice wine
1/4 tsp. salt
1/4 tsp. MSG
1/4 tsp. black pepper
1/4 tsp. sesame oil
1 tbsp. water
1/2 tsp. cornstarch

1. Rinse and devein shrimp; drain and mix with 1/4 teaspoon salt, 1/2 teaspoon rice wine, 1/2 egg white, and 2 teaspoons cornstarch; let sit 20 minutes.

2. Boil 3 cups water; add cashews and 1/2 teaspoons salt; cook 8 minutes over medium heat and remove; drain cashews. Heat fried oil until medium hot; deep fry cashews about 8 minutes over low heat; remove and drain on absorbent paper.

3. Reheat fried oil until medium hot; deep fry shrimp 30 seconds; remove and drain. Remove all but 1 tablespoon oil from pan; reheat and stir fry green onion and ginger until fragrant; add shrimp, bamboo shoot and 1/2 teaspoon rice wine, 1/4 teaspoon salt, 1/4 teaspoon MSG, 1/4 teaspoon black pepper, 1/4 teaspoon sesame oil, 1 tablespoon water, and 1/2 teaspoon cornstarch; toss ingredients lightly to mix together and add cashews; mix together and remove to serving plate; serve. Makes 6 servings.