Stir-Fried Shrimp Taffine

• 2 1/4-inch slices fresh ginger root
• 1 large clove garlic, peeled
• 2 Tbsp. soy sauce
• 1 Tbsp. dry sherry
• 2 Tbsp. catsup
• 1 tsp. sugar
• pinch cayenne pepper
• 2 Tbsp. peanut oil
• 1 lb. raw shrimp, shelled, deveined and patted dry
• 2 green onions (including tops), cut diagonally into 1-inch pieces
• bean sprouts
• zucchini
• sesame seed
• butter

1. Crush ginger root and garlic together.
2. Set aside.
3. Mix next five ingredients and set aside.
4. Heat oil in uncovered wok at 375u0b0.
5. Add ginger root and garlic.
6. Stir-fry 10 seconds.
7. Add shrimp.
8. Stir-fry 3 minutes or until pink.
9. Add green onions. Stir-fry 30 seconds.
10. Add soy sauce mixture. Stir-fry 30 seconds. Brown bean sprouts, zucchini and sesame seed in butter.
11. Add to stir-fry mixture.
12. Serve immediately.
13. For hotter tate, use 1/8 teaspoon cayenne pepper.

ginger root, clove garlic, soy sauce, sherry, catsup, sugar, cayenne pepper, peanut oil, shrimp, green onions, bean sprouts, zucchini, sesame seed, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=555610 (may not work)