4 servings

1 1/2 lbs Shrimp, peeled and deveined
1 Tbs Sesame oil
2 Egg whites
1/4 cup Cornstarch
1 Package of noodles or rice
1/4 cup Peanut oil
2 oz Mushrooms
Salt and white pepper to taste
1/4 cup Onions, green and minced
1 tsp Garlic, minced
1 tsp Ginger, minced
3 Tbs Rice Wine or 3 Tbs Sherry
1/4 cup Chicken stock
1 tsp Sugar
Oil, for deep frying

1. Work the Shrimp with sesame oil, unbeaten egg white, and half of the cornstarch. Let stand for 30 minutes or longer.

2. Heat the deep frying oil almost to smoking and add rice noodles. When they puff, remove and drain.

3. Heat peanut oil in a wok and stir fry the Shrimp briefly.

4. Add mushrooms. Cook and toss, then season to taste with salt and white pepper.

5. Add beaten egg white, toss and remove shrimp and mushrooms.

6. Add green onions, ginger, garlic, wine, stock, sugar and remaining cornstarch. Toss and cook for 30 seconds.

7. Add the Shrimp and mushrooms and heat through.

8. Serve on noodles.