---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chinese, Fish, Main dish
       Yield: 6 servings
      18 lg Shrimp, peeled & deveined
            Salt & pepper; to taste
       1    Egg white
     1/2 ts Cornstarch
       2 c  Oil
       1    Garlic clove; chopped
     1/2 c  Diced onion
   1 1/2 c  Sliced water chestnuts
     1/2 c  Sliced mushrooms
            Chopped scallions
            Hot sauce (see recipe)
   Marinate the shrimp in salt, pepper, egg white, &
   cornstarch for 30 minutes. Heat wok hot & dry. Add
   oil. When just beginning to smoke, add shrimp,
   stirring quickly so that pieces separate. After 2
   minutes, drain through colander or sieve, reserving
   2-3 tbs. oil. Prepare the Hot Sauce. Return reserved
   oil to wok. Add garlic & onion, letting them brown
   slightly. Add water chestnuts, mushrooms & shrimp.
   Blend in Hot Sauce & flip contents of wok for 1-2
   minutes or until everything is hot. Place on serving
   platter & sprinkle with chopped scallions.
   Note: Flipping wok is better than stir-frying since
   the food is not touched in any way.
   Temperature (s): HOT Effort: EASY Time: 00:35 Source:
   MING'S Comments: YORK ROAD; BALTIMORE Comments: WINE: