Title: Szechuan Shrimp
Categories: Chinese5
Yield: 4 servings

1/2 c Scallions; minced
3 tb Dry sherry
3 tb Water
1/2 c Catsup
1 tb Soy saude
1 tb Cornstarch
1/4 tb Hot pepper sauce
1 lb Shrimp; cleaned
1/4 tb Minced ginger root
1 1/2 tb Sesame oil
3 cl Garlic
2 tb Sugar
1/2 c Bamboo shoots; minced
1 1/2 c Oil

COMBINE SCALLIONS (OR GREEN ONIONS), BAMBOO SHOOTS, GINGER, GARLIC AND
PEPPER SAUCE (I USE TABASCO). COMBINE SUGAR, CATSUP, SHERRY, SOY SAUCE AND
SESAME OIL MIX CORNSTARCH AND WATER. HEAT SOME OF THE OIL IN A WOK OR
SKILLET. ADD THE SHRIMP (I USUALLY CUT THE LARGE ONES UP IN SMALL PIECES)
AND STIR FRY UNTIL DONE. ABOUT 2 MINUTES. DRAIN THE SHRIMP AND RESERVE THE
OIL AND SHRIMP. HEAT 2 TBSP OIL AND ADD SCAALLION MIXTURE. STIR FRY ABOUT
ONE MINUTE AND ADD THE SHRIMP. STIR FRY 30 SECONDS THEN ADD THE CATSUP
MIXTURE. STIR ANOTHER 30 SECONDS AND ADD CORNSTARCH MIX. COOK AND STIR
UNTIL SLIGHTLY THICKENED. SERVE WITH STEAMED RICE.

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