Shun Lee'S Szechuan Shrimp

• 1/2 cup scallion, minced
• 1/2 cup bamboo shoot, minced
• 3 tablespoons water
• 3 large garlic cloves, minced
• 1/2 cup catsup
• 1 tablespoon soy sauce
• 2 tablespoons sugar
• 1 tablespoon cornstarch
• 1/4 teaspoon hot sauce, I use more
• 1 1/2 cups planters peanut oil, I use 2-3 tablespoons of the oil
• 1 lb raw shrimp, shelled and deveined
• 1/4 teaspoon gingerroot, minced
• 3 tablespoons dry sherry (optional)
• 1 1/2 sesame oil

1. Combine scallions, bamboo shoots, ginger, garlic and hot sauce in a small bowl.
2. In a second bowl combine sugar, catsup, sherry(if using), soyce sauce and sesame oil.
3. In a third bowl mix cornstarch and water.
4. Heat peanut oil in a wok or large skillet to 400 degrees Fahrenheit.
5. Have a large bowl ready with a strainer in it.
6. Add shrimp to hot oil and cook until pink, no more than 2 minutes.
7. Place in large bowl.
8. Use 2 tablespoons of the cooking oil in the same skillet or wok on high heat.
9. Add scallion mixture and stir fry for 1 minute.
10. Add drained shrimp and stir fry for 30 seconds.
11. Add catsup mixture.
12. Stir fry for 30 seconds.
13. Add cornstarch mixture to pan.
14. Cook and stir until slightly thickened.
15. Serve with steamed rice.

scallion, bamboo shoot, water, garlic, catsup, soy sauce, sugar, cornstarch, hot sauce, planters peanut oil, shrimp, gingerroot, sherry, sesame oil

Taken from www.food.com/recipe/shun-lees-szechuan-shrimp-503326 (may not work)