Stir-Fried Shrimps with Peas and Cashews

Stir-Fried Shrimps with Peas and Cashews
Ingredients:
1/3 kilo shrimps, shelled and deveined
1/3 cup fresh or defrosted frozen peas (more or less)
1/4 cup cashew nuts (more or less)
2 teaspoons cornstarch
1 egg white
2 teaspoons Chinese rice wine
1 teaspoon salt
3 Tbsp cooking oil
1 scallion
3 slices peeled fresh ginger, minced

Procedure:
Combine shrimps with cornstarch to lightly coat. Add the egg white, wine and salt, and stir them with the shrimp until they are thoroughly mixed together. Set aside for at least an hour.

Heat the wok for 30 seconds. Add the 3 tbsp oil, swirl, and heat for another 30 seconds. Add scallions and ginger, and stir-fry to flavor the oil. Remove the scallions and ginger. Stir-fry the shrimps until it changes color. Add peas and nuts until heated through, about 1 min. Serve at once.

Note: Depending on your preference, you may discard scallions and ginger or add it back to the dish together with the peas and nuts.