Servings
4 Persons

Ingredients
1/2 lb Fresh prawns
2 c Water
1/2 can Mini Sweet corn
1 tsp Salt
2 Stalks celery
1 tbsp Oil
2 Green onions
1 c Oil for deep-frying
2 oz Raw cashew nuts (1/2 cup)
1 c Oil for deep-frying

To thicken add:
2 tbsp water
1 tsp soy sauce
1/2 tsp dark soy sauce
dash of pepper
1 1/2 tsp cornstarch

Steps
Shell, de-vein and wash prawns; then put 1 tsp salt into 2 cups water.
Add the prawns and soak for 1 hour.
Cut each mini corn diagonally into 2 parts.
Cut celery into 1-1/2 inch pieces; then cut each piece lengthwise into strips julienne style.
Cut green onions into 3/4 inch lengths.
Drain and dry prawns with a paper towel.
In a small saucepan heat 1 c oil to 325 degrees.
Then deep-fry the cashew nuts for 3 minutes or until golden brown.
Drain off excess oil and set aside.
Using the same oil as used for the cashew nuts deep-fry the prawns for 3 minutes.
Remove and set aside.
Heat wok add 1 tbsp oil and stir-fry celery sweet corn and green onion for 1 minute sprinkling lightly with salt and sugar.
Add prawns.
Combine thickening ingredients in a cup; then stir into prawn mixture.
Cook for 1 minute.
Turn off heat add cashew nuts; mix thoroughly and serve.

Ingredients
2 tsp Sugar
2 Whole chicken breasts, boned, skinned and cut into 3/4 Inch cubes
1 tsp White vinegar
1/4 -c Vegetable oil
1/2 To 1 tsp crushed red pepper flakes
1 tbsp Soy Sauce
1 tbsp Chinese Rice wine or dry sherry
3 Green onions, sliced diagonally
2 tbsp Soy Sauce
1 tbsp Minced fresh ginger
1 tbsp Cornstarch
1/2 c Unsalted cashews

Steps
Cook Rice according to package directions.
Marinate chicken in 1 Tbsp soy Sauce and Rice wine for 30 minutes.
Combine 2 Tbsp soy Sauce, cornstarch, Sugar and vinegar and set aside.
Heat oil in wok or skillet.
Add red pepper to taste and cook until black.
Add chicken and stir-fry for 2 minutes.
Remove chicken.
Add green onions and ginger and stir-fry for 1 minute.
Return chicken to wok.
Cook 2 minutes.
Stirring constantly, add soy Sauce mixture and any remaining chicken marinade.
Add cashews.
Serve over cooked Rice

Servings
4 Persons

Ingredients
3 Chicken breasts (boned & skinned)
1/4 c Soy Sauce
1/2 lb Chinese pea pods
2 tbsp Corn starch
1/2 lb Mushrooms
1/2 tsp Sugar
4 Green onions
1/2 tsp Salt
2 c Bamboo shoots, drained
4 tbsp Salad oil
1 c Chicken broth or bouillon cube dissolved in water
1 pack Cashew nuts (about 4-oz)

Steps
Slice breasts horizontally into very thin slices and cut into inch squares.
Place on tray.
Prepare Vegetables, removing ends and strings from pea pods, slicing mushrooms, green part of onions, and the bamboo shoots. Add to tray.
Mix soy Sauce, cornstarch, Sugar, and salt.
Heat 1 tbsp of oil in skillet over moderate heat, add all the nuts, and cook 1 min shaking the pan, toasting the nuts lightly.
Remove and reserve.
Pour remaining oil in pan, fry chicken quickly, turning often until it looks opaque.
Lower heat to low.
Add pea pods, mushrooms, and broth.
Cover and cook slowly for 2 mins.
Remove cover, add soy Sauce mixture, bamboo shoots, and cook until thickened, stirring constantly.
Simmer uncovered a bit more and add green onions and nuts and serve immediately.