Title: Szechuan Shrimp
Categories: Chinese5
Yield: 4 servings

1/2 c Scallions; minced
1/2 c Bamboo shoot; minced
3 tb Water
3 Garlic cloves; minced
1/2 c Cat up
1 tb Soy sauce
2 tb Sugar
1 tb Cornstarch
1/4 ts Tabasco
1 1/2 c Peanut oil
1 lb Fresh shrimp; shelled;
-deveined
1/4 ts Fresh ginger root; minced
3 tb Sherry
1 1/2 ts Sesame oil or
1 tb Toasted sesame seeds; (opt)
Hot cooked rice

Combine scallions, bamboo shoot , ginger, garlic, and tabasco in a small
bowl. In second bowl combine sugar, catsup, sherry, soy sauce, and sesame
oil or seeds. In third bowl mix cornstarch and water. Heat oil in a wok or
large skillet to 400F. Have ready a large strainer with a bowl underneath.
Add shrimp to hot oil, stirring until done, about 2 minutes. Pour oil and
shrimp into strainer to drain. Heat 2 T. of the strained oil in same wok or
skillet over high heat. Add scallion mixture and stir-fry for one minute.
Add drained shrimp and stir-fry for 30 seconds. Add cornstarch mixture to
wok. Cook and stir until slightly thickened. Serve over cooked rice.

Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.