1 1/4 Pound Raw medium shrimp; peeled and deveined
1/2 Teaspoon Salt
2 Teaspoon Cornstarch
1 Egg white
1 Tablespoon Dry white wine or Vermouth
8 Ounce Snow peas or sugar snap peas
1/4 Cup Peanut or vegetable oil
1 Garlic clove finely chopped
1/2 Cup Chicken stock
One (8−ounce) can sliced bamboo shoots, drained
1 Tablespoon Soy sauce
2 Tablespoon Oyster sauce
1 Teaspoon Sugar
2 Tablespoon Cornstarch mixed with 1/4 cup cold water
1 Cup Unsalted cashews
Salt and freshly ground black pepper
Cooked rice for serving
TO MARINATE THE SHRIMP: Season the shrimp with salt. In a small mixing bowl, with a fork, combine the cornstarch with the egg white and wine. Add the shrimp, toss well to combine, cover and marinate for 1 hour in the refrigerator.
In a medium pot, bring the salted water to a rapid boil, drop in the peas
and cook for 30 seconds. Drain them and run them under cold water to stop the cooking process. Pat dry. Measure out the remaining ingredients.
TO COOK THE SHRIMP AND SNOW PEAS: Set a 12−inch wok or skillet over high heat for 30 seconds. Add the oil and swirl it around the pan and heat for another 30 seconds. Add the shrimp and stir fry for 10 seconds. Add the garlic and stir fry for 5 seconds, then add the chicken stock, snow peas, and bamboo shoots and bring the liquid to a simmer. Add the soy sauce, oyster sauce, and sugar and bring the liquid to a boil again. Stir in the cornstarch to recombine with the water and add to the skillet. Bring to a simmer and cook until thickened. Add the cashews and remove from the heat.