Instructions: Place the egg whites in a shallow bowl. Place 1/2 cup of the cornstarch in a shallow dish. Dip the chicken pcs. in the egg whites and coat with the cornstarch. In a skillet heat the oil. Add the ginger root and chicken. Stir fry until the chicken changes color, and add the wine, sugar, cashews, and soy sauce. Combine the chicken stock and 1 tbsp. of cornstarch. Lower the heat and pour the chicken stock mixture into the chicken mixture. Add the pea pods and bean sprouts. Cover and simmer for 10 min. Serve with rice.

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