Original version from Barbara Chau, Livermore, CA.


                                                    Recipe by  Barbara Chau
                                                               443-4522

RAINBO SHRIMP  (Pan Fried Shrimp with Veg)   (Kanji omitted)
 
3/4 lb. shrimp, shell and c1ean
1 C fried cashewnut	(run hot water and dry will not burn as easy)
1 small can mushrooms
1 piece celery, cut diagonally or 1/4 lb. snow pea
1/2 C bamboo shoots, slice	(celery)
1 green-onion, cut into inch lengths and shredded
I tsp salt
2 tsp egg white		(snow peas)
i/8 tsp pepper
1 tsp sherry
1 tsp cornstarch
3 tbsp óil

sauce:

1 tsp cornstarch
3 tbsp water
1 tsp salt
1/4 tsp sugar

1    Marinate shrimp with 1/3 tsp salt, egg white, pepper, sherry and
     cornstarch.  Refrigerate for half an hour.
2.   If using snow pea, stir fry these in 1 tbsp oil with 1/3 tsp salt.
3.   Mix the sauce.
4.   Give the shrimps a oil bath
5.   Heat 2 tbsp oil, stir fry bamboo shoots with 1/3 tsp salt, if
     celery is being used, add celery.    Add mushrooms and stir well.
     ( add snow pea now)
6.   Push vegetables aside, make a well in center of wok, add shrimp,
     stir a few seconds. then mix well with vegetables.   Add sauce,
     bring to a boil, last of all, all cashewnuts ard shredded green
     onions, mix well and serve hot.