Szechuan Shrimp

• 1/2 c. minced scallions
• 1/2 c. minced bamboo shoots
• 3 Tbsp. water
• 3 large cloves garlic, minced
• 1/2 c. catsup
• 1 Tbsp. soy sauce
• 2 Tbsp. sugar
• 1 Tbsp. cornstarch
• 1/4 tsp. liquid hot pepper sauce
• 1 1/2 c. peanut oil
• 1 lb. shelled and deveined raw shrimp
• 1/4 minced fresh ginger
• 3 Tbsp. dry sherry
• 1 1/2 tsp. sesame oil or toasted sesame seed

1. Combine scallions, bamboo shoots, ginger, garlic and pepper sauce in a small bowl.
2. In a second bowl, combine sugar, catsup, sherry, soy sauce and sesame oil (or seed).
3. In 3rd bowl, mix cornstarch and water.
4. Heat oil in wok or large skillet to 400u0b0. Have ready a large strainer with bowl underneath.
5. Add shrimp to hot oil, stirring until done, about 2 minutes.
6. Pour oil and shrimp into strainer to drain.
7. Heat 2 tablespoons of strained oil in same wok over high heat.
8. Add scallions.
9. Mix and stir-fry 1 minute. Add drained shrimp and stir-fry 30 seconds.
10. Add cornstarch mixture to wok.
11. Cook and stir until slightly thickened.
12. Serve over rice. Add pea pods and baby corn if desired to wok with scallion mixture.

scallions, bamboo shoots, water, garlic, catsup, soy sauce, sugar, cornstarch, liquid hot pepper sauce, peanut oil, shrimp, fresh ginger, sherry, sesame oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=918910 (may not work)