Joy's Cashew Shrimp

1/2 pound mushrooms
1 pound shrimp, shelled, deveined
3 tablespoons Sherry
1 1/4 teaspoons peeled and minced gingerroot
3 tablespoons vegetable oil
1/2 cup sliced water chestnuts
1/3 cup unsalted roasted cashew nuts
2 tablespoons soy sauce
1 teaspoon cornstarch
1/4 teaspoon sugar
1/4 cup chopped scallion
1/2 teaspoon oriental sesame oil

In a bowl combine shrimp, 1 tablespoon Sherry, and gingerroot. Let the mixture marinate 30 minutes. In a wok heat oil over high heat until very
hot but not smoking. Stir-fry cashews for 20 seconds. Drain on paper
towels. Reduce heat to moderate. Add mushrooms, stir-fry 20 seconds.
Add water chestnuts and shrimp mixture, stir-fry 1 minute.
In small bowl combine remaining 2 tablespoons Sherry, soy sauce, corn-starch and sugar. Add to wok, stirring, and stir-fry until sauce is thickened.
Remove wok from heat and stir in scallion, sesame oil and cashews. Serve
over hot rice. Serves 2.

  Featured Archive Recipes: 
Joy's Shrimp Stir-Fry 
Shrimp with Cashews, Kung Pao