CASHEW CHICKEN

(Translated from chinese by the Grandmother of Tracy Chen)

Ingredients:

6 pieces chicken, diced
1/2 of 1 egg white
1 Tbsp cornstarch
1 Tbsp soy sauce

Mix the above ingredients and marinate in refrigerator for 1/2 hour.

Sauce:

2 Tbsp soy sauce
1/2 Tbsp white vinegar
1 Tbsp sugar
1 Tbsp white wine (or vodka)
1 tsp cornstarch
1/2 tsp salt

Other ingredients:

1/4 tsp crushed red pepper
3 Tbsp peanut oil
two 1/4 thick pieces fresh ginger root (ginger makes the dish)
cashews (we generally use 10 - 16 ounces of salted - sweeter with unsalted)

Directions:

Prepare sauce and set to the side. Cook chicken in the peanut oil with
crushed red pepper to taste. Heat oil just to bubbling then add chicken,
pepper, and two 1/4 thick pieces of fresh ginger. When chicken starts
to get done add sauce. Thicken sauce with paste of cold water and corn starch
then add cashews. Do not overcook cashews.

Alternatively, you can add stir-fried vegetables such as bamboo shoots, celery,
or water chestnuts.