2/3 lb. shrimp, shelled

MIXTURE #1:
1 egg white
1 1/2 tbsp. cornstarch
2 tbsp. water
1/2 tbsp. cooking wine or sherry
1 tbsp. oil
1/2 tsp. salt

1 tbsp. water

MIXTURE #2:
1 tbsp. wine
1 tsp. cornstarch
1/3 tsp. salt

8 broccoli flowerets

Shell the shrimp and wash it in salt-water solution and rinse thoroughly with clear water and drain. Marinate it with mixture No. 1 and add 1 tablespoon cornstarch for 20 minutes. Mix No. 2 to form a paste.

Blanch broccoli and set aside.

Heat oil and add shrimp in the wok and stir fry until shrimp changes color. Remove and drain. Remove oil from wok. Reheat the wok and add 1 tablespoon oil. Add mixture #2 and the shrimp. Stir to mix. Sprinkle with sesame oil, then transfer into serving plate. Garnish with broccoli. Serves 6.