Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Medium shrimp, peeled and 1/2 c Walnuts, unsalted cashews,
Deveined Or almonds, roasted
Coating: 1/2 ts Salt
1 Egg white 1 tb Hoisin sauce
1 ts Salt 1 tb Rice wine
2 ts Cornstarch 6 tb Chicken stock
Other ingredients: 1/2 ts Cornstarch mixed with 1/2
1/2 c Peanut oil, for velveting Ts water
2 ts Fresh ginger, finely chopped 1 ts Sesame oil
2 tb Fresh scallions chopped fine

Combine shrimp with coating ingredients in a bowl; mix well and
refrigerate for 20 minutes. Heat wok or large skillet until hot and
add peanut oil. When oil is just warm, quickly add shrimp, stir to
separate, and turn off heat. Allow shrimp o sit in the warm oil for
about 2 minutes; drain in a colander set inside a stainless steel
bowl. Wipe the wok clean, return 1 1/2 tb of the drained oil to the
wok, and add the ginger and scallions, stir frying for 30 seconds.
Stir in the walnuts or cashews, salt, and continue to stir fry
another 30 seconds. Return the shrimp to the wok with the remaining
ingredients and stir fry another 2 minutes. Turn out onto a platter
and serve at once. Serve with fried rice

Modified from: Great Food Without Fuss by Frances McCullough and
Barbara Witt, Henry Holt and Company, New York, 1992 Typed by: Loren
Martin for Cyberealm's KookNet

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