TO MARINATE THE SHRIMP: Season the shrimp with salt. In a small mixing bowl, with a fork, combine the cornstarch with the egg white and wine. Add the shrimp, toss well to combine, cover and marinate for 1 hour in the refrigerator. In a medium pot, bring the salted water to a rapid boil, drop in the peas and cook for 30 seconds. Drain them and run them under cold water to stop the cooking process. Pat dry. Measure out the remaining ingredients. TO COOK THE SHRIMP AND SNOW PEAS: Set a 12-inch wok or skillet over high heat for 30 seconds. Add the oil and swirl it around the pan and heat for another 30 seconds. Add the shrimp and stir fry for 10 seconds. Add the garlic and stir fry for 5 seconds, then add the chicken stock, snow peas, and bamboo shoots and bring the liquid to a simmer. Add the soy sauce, oyster sauce, and sugar and bring the liquid to a boil again. Stir in the cornstarch to recombine with the water and add to the skillet. Bring to a simmer and cook until thickened. Add the cashews and remove from the heat. Season to taste with salt and pepper. Serve over rice. Per serving: 78 Calories (kcal); trace Total Fat; (1% calories from fat); 5g Protein; 12g Carbohydrate; 0mg Cholesterol; 3442mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.