Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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Ken Hom calls this 'fast food of great quality' which exactly fits our
criteria. It's a typical Hong Kong dish based on a classic Chinese
cooking technique called 'velveting.' it is the perfect description
for the way the surface of an ingrdient looks and feels after it has
been oil blanched, a variation of the more familiar water blanching.
In Chinese cooking, oil blanching acts as a flavor sealer and keeps
various flavors separate. It also equalizes cooking times in a stir
fry of diverse ingredients. Serves 4-6.

1 lb medium shrimp, peeled and deveined

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1 egg white
1 tsp salt
2 tsp cornstarch
1/2 cup peanut oil for velveting
2 tsp chopped fresh ginger (peeled)
2 tbsp chopped whole scallions
1/2 cup unsalted cashews, roasted
1/2 tsp salt
1 tbsp hoisin sauce
1 tbsp rice wine
6 tbsp chicken stock
1/2 tsp cornstarch
: mixed with
1/2 tsp water
1 tsp sesame oil

Combine the shrimp with the coatin gingredients in a bowl and
refrigerate for at least 20 minutes. Heat a wok or skillet and add
the peanut oil. Add the shrimp and stir to seperate. Turn off heat.
Allow the shrimp to sit in the warm oil for about 2 minutes. Drain,
saving the oil. Wipe wok clean and return about 1-1/2 tbsp of
reserved oil. Quickly cook the ginger and scallions and then stir in
the nut and salt and continue to stir fry for another 1/2 minute or
so. Finally, return the shrimp to the wok, tossing with ginger and
scallions. Stir fry for about 2 minutes and serve at once. Serve over
top of rice or noodles Origin: Great Food Without Fuss. Shared by:
Sharon Stevens, July/95.

Submitted By SHARON STEVENS On 07-30-95

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