Instructions: Shell and devein shrimp. Rinse and pat dry; set aside.

Combine wine, salt, cornstarch, and egg white in a small bowl. Mix well and set aside.

In another bowl, mix together the wine, soy sauce, salt, pepper, oil, cornstarch, water, and broth; set aside.

Heat 4 tablespoons of oil in a wok over high heat. Stir fry shrimp for about 1 minute; do not overcook. Remove shrimp and place in a bowl. Add remaining 2 tablespoons of oil and heat for 1 minute. Stir fry green onions and ginger root slices for 1 minute. Add sauce and cook until it thickens slightly. Add shrimp and coat with sauce. Remove from heat. Discard ginger root. Sprinkle on cashews before serving. Serve hot.

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